READY IN 30 mins

Simple Ranch Chicken Macaroni Salad

Read Reviews (44)

"This is a simple to make recipe with Ranch dressing mix which gives it an extra kick." — Pamelabee

Directions

Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 08, 2012

I used whole wheat elbow macaroni, threw in a half cup or so of halved cherry tomatoes, used leftover "mexican" shredded chicken instead of canned and homemade dry ranch dressing mix. Between the three of us (my two boys and I), we made quick work of this macaroni salad. NO leftovers.

—Sarah Jo

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Most Helpful Critical Review

Sep 15, 2007

I thought this was a pretty good recipe, but I didn't like the canned chicken AT ALL. People at the BBQ I took it to all thought it was tuna with the smell and consistency. I'll make this again, but with real chicken.

—Debbie

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57 Ratings

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Mar 20, 2008

UUUMMMM!!! That was probably the best variation of macaroni salad I have tried. I excluded the chicken because I was serving it with a meal and didn't think I needed it but it would be a great meal on its own with the chicken. Definitely heed the advice about letting it sit overnight though. I had to test when it was first made and have to say I was not impressed, but once it sat, yummy!

—C'Lee

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Mar 11, 2008

I can not get enough of this salad!! I did make a few changes...I omitted the chicken since I was preparing this to accompany cheeseburgers and hot dogs. I made the directions to serve 16 so the recipe asked for 4 packages of ranch mix. This made me a little nervous so I added only two at first. I changed the green olives to sliced black olives and added sliced carrots. I made the salad the night before and when I checked it in the morning the dressing was slightly thick and I thought it could handle one more package of ranch. I whisked the ranch into 1/2 of milk and this did the trick. Everyone at the BBQ loved it and there was enough for leftovers which made me happy!! I will make this again with my changes as well as main dish and add the chicken (not canned though) to see how it is that way. Thank you for the great recipe!!!

—Leah

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May 22, 2012

Very "simple", plus it's a great base for whatever add-in's you like or have on hand! I opted to use penne pasta along with black olives. I lightened up the Ranch dressing by using light sour cream, Hellman's light mayo and light buttermilk. I had some leftover bacon that I crumbled and threw in along with some light shredded cheddar cheeese. I just couldn't see using canned chicken so this was a great opportunity to use up some leftover grilled BBQ chicken. I topped this with some chopped green onion and a dash or two of paprika - delicious!

—Jillian

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Jul 07, 2008

Big name but great taste! I doubled the recipe, using 1/2 c mayo and sour cream while still just using 1 pkt of ranch dressing. Also, I grilled a few chicken breasts vs canned and worked great! Love to eat and easy to make. Thumbs up!

—DREGINEK

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Jun 20, 2007

Yummy recipe! I used 1/2 the celery because my hubby isn't a big celery fan, and I opted for baked chunks of chicken instead of the canned.I had him try it cold - and then he heated it up in the microwave just to see how it was warmed. He gave it a thumbs up either way. I will definately make it again! I'm going to add pimentos for a little more color next time, and I plan on trying it with tuna instead of chicken sometime. A fabulous - what can I add to this - recipe!

—Ms. Ritchey

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Jan 26, 2009

Thanks for everyones great reviews. I have since tried this recipe and instead of using canned chicken I used Rotisserie chicken that I shredded up from the grocery store and used black olives instead of green, and added bacon. It is soooo delicious. There are so many variations to this recipe. Thanks again for trying it out =)

—Pamelabee

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Nutrition

Calories
393 kcal
20%

Carbohydrates
26.3 g
8%

Cholesterol
56 mg
19%

Fat
22.4 g
34%

Fiber
1.9 g
8%

Protein
20.3 g
41%

Sodium
1318 mg
53%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Simple Ranch Chicken Macaroni Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 393
Calories from Fat: 202

% Daily Value *
Total Fat 22.4g 34 %
Saturated Fat 5.5g 28 %
Cholesterol 56mg 19 %
Sodium 1318mg 53 %
Potassium 256mg 7 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 1.9g 8 %
Protein 20.3g 41 %
Sugars 1.2g
** Vitamin A 17 %
Vitamin C 4 %
Calcium 7 %
Iron 25 %
** Thiamin 16 %
** Niacin 74 %
** Vitamin B6 26 %
** Magnesium 11 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.