Ingredients
Scale
- 3 cups elbow macaroni
- 2 cups diced deli chicken
- 1/2 cup chopped celery
- 1 large shredded carrot
- 1/4 cup diced red onion
- 15 oz drained corn
- 2 tbsp pickled jalapeños
- 1/2 cup sour cream
- 1 cup mayonnaise
- 2 tbsp pickled jalapeño juice
Instructions
- Prepare the dressing by mixing sour cream, mayonnaise, jalapeño juice, salt, and pepper in a large bowl until smooth.
- Add the cooked elbow macaroni to the bowl and stir gently until evenly coated.
- Fold in the chicken, celery, carrot, red onion, jalapeños, and corn until well combined.
- Chill the salad in the refrigerator for at least one hour or serve immediately.
- Enjoy chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish
- Method: Mixing/Chilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 352
- Sugar: 4g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg