Recipe by Pamela Batovsky
"This is a simple to make recipe with Ranch dressing mix which gives it an extra kick."
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uncooked elbow macaroni
1 (2.25 ounce) can
chopped green olives
1 (10 ounce) can
chicken chunks, drained
1 (1 ounce) package
dry Ranch-style dressing mix
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.
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.
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!!!
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!
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!
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!
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 =)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Ranch Chicken Macaroni Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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