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BBQ Chicken Macaroni Salad Bowls - A Hearty, Flavor-Packed Favorite

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 cups cooked chicken, shredded or diced (rotisserie or grilled)
  • BBQ sauce: 1/2 cup (use your favorite; smoky or sweet works well)
  • Elbow macaroni: 12 ounces (about 3/4 of a standard box)
  • Mayonnaise: 1/2 cup
  • Plain Greek yogurt or sour cream: 1/3 cup (for a lighter, tangy base)
  • Apple cider vinegar: 1 tablespoon
  • Dijon mustard: 2 teaspoons
  • Honey or maple syrup: 1 to 2 teaspoons (optional, to balance acidity)
  • Smoked paprika: 1 teaspoon
  • Garlic powder: 1/2 teaspoon
  • Red onion: 1/3 cup, finely chopped
  • Celery: 2 stalks, finely diced
  • Red bell pepper: 1, diced
  • Corn: 1 cup (fresh, canned, or thawed frozen)
  • Pickles or relish: 1/4 cup, chopped (optional, for a zippy bite)
  • Cheddar cheese: 1/2 cup, small cubes or shredded (optional)
  • Green onions: 2, thinly sliced
  • Fresh parsley or cilantro: 2 tablespoons, chopped
  • Salt and black pepper: to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until just al dente. Drain and rinse under cold water to stop cooking and cool it down.
  2. Dress the chicken: In a bowl, toss the cooked chicken with 1/4 cup of the BBQ sauce. Set aside so it soaks up the flavor.
  3. Make the dressing: In a large mixing bowl, whisk together mayonnaise, Greek yogurt (or sour cream), remaining 1/4 cup BBQ sauce, apple cider vinegar, Dijon, honey, smoked paprika, garlic powder, a good pinch of salt, and a few cracks of black pepper.
  4. Add the mix-ins: Stir in red onion, celery, red bell pepper, corn, pickles or relish (if using), and cheddar (if using). Fold in the sauced chicken.
  5. Toss with pasta: Add the cooled macaroni to the bowl. Gently toss until everything is coated and evenly distributed.
  6. Taste and adjust: Add more salt, pepper, or a splash of vinegar if it needs brightness. If it’s too thick, loosen with a tablespoon of water or milk.
  7. Chill: Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to let the flavors meld.
  8. Finish and serve: Before serving, give it a stir and top with green onions and fresh herbs. Serve in bowls as a main or side.