Macaroni Chicken Salad allows the taste to do the talking. If you’ve never tried a hot salad, this recipe is the place to start.
2 cups uncooked macaroni
3 1/2 to 4 cups cooked chicken, sliced or cubed
1/3 cup toasted almonds, chopped
1 Tbsp lemon juice
1 tsp grated lemon rind (Be careful not to grate the pith, just the rind.)
1 1/2 cups shredded Swiss cheese (8 oz / 225 grams)
2 tsp seasoned salt
1/2 tsp pepper
1 1/4 to 1 1/2 cups mayonnaise
Chopped fresh parsley, optional (I prefer flat leaf Italian parsley.)
Cook macaroni in salted boiling water as directed on package; drain.
In a large bowl, combine macaroni, chicken, almonds, lemon juice, rind, shredded cheese, salt, pepper and mayonnaise.
Transfer to a buttered 2-quart casserole or baking dish.
Bake at 350 F (170 C) for 30 minutes.
Serves 4 to 6.
Serve with a glass of chilled Chardonnay or Reisling.