With loads of garlic and sliced artichoke hearts, this piccata sauce is excellent. On flattened, pan-fried chicken, perfect.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup uncooked elbow macaroni
- 1 stalk celery, chopped
- 1 (2.25 ounce) can chopped green olives
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons milk
- 1 (10 ounce) can chicken chunks, drained
- 1 (1 ounce) package dry Ranch-style dressing mix
- 2 teaspoons paprika
Instructions
- 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.
Nutrition Facts
| Calories | 393 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 1318 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe to use up some canned chicken I had on hand. I have never eaten it so it was my chance to try canned chicken. While it smelled like tuna, and seemed to taste like chicken breast, I will add home made cooked chicken next time. If in a pinch, the canned will do, but if you have time, I think this recipe benefits better from roasted chicken or any other particular cooked chicken you may have at home. I liked the recipe but I do think it has a bit too much dressing. Next time I will add a bit more pasta for balance or reduce the dressing. As for everything else, this recipe requires not even salt. On its own, is just right in sodium. I did put some freshly ground pepper though.
Flavorful way to use up all the pressure cooked chicken I tend to do, with so many dogs & the great prices for large quantities of poultry I get.
OK but the olives seemed to overtake my tastebuds
I did not use the green olives because my boys would not be very excited about them but I did add some grated Parmesan and sprinkled bacon bits on the top. The salad was a huge hit with family and friends that stopped by for dinner!
I would make it again the ranch dressing mix I used was with dill it taste great
This is excellent and very easy to make. You could use all kinds of variations, depending on what you have on hand. I grilled the chicken, added chopped onion and chopped broccoli. Excellent!
I’m no sure about the flavor. I used broasted chicken & doubled the recipe. I’m thinking it was too much paprika and or too much ranch dressing. I’m still trying to tweak it to my taste. Read most of the reviews & squeezed fresh lemon over. Taste test tomorrow. Maybe some hard boiled eggs?
I make it exactly the way the recipe calls for. My family cannot get enough! I am making it again right now so I thought I would leave a review.
Great with left over grilled chicken, broccoli florets, and cherry tomatoes. Very filling for high school boys.
Good but not great.
This is a favorite in my house. I usually make as a snack for when i have family in-town visiting and it is always gone by monday when they leave.
Super easy recipe and perfect for quick lunches throughout the week. I used pimentos instead of olives although I think black or green olives would be great with it. Next time I am going to add a small amount of curry powder and maybe some grapes or apples. Many different ways to mix it up a bit. I also used grilled chicken instead of canned chicken.
After letting it sit overnight, I thought it got rather dry and the flavors weren’t any better than when I tried a couple of hours after I made it the day before. I added a 1/2 a cup of milk and some onion and garlic powder and it helped but not enough for my husband to be impressed (He also said the canned chicken tastes like LOL Guess I gotta go the real way next time). Overall I’d definitely make it again, with just some tweaks.
Pretty good.
I have made a similar salad like this for many years, except I have used 1 can of tuna, drained, and added about 2 Tbs. of finely chopped green bell pepper. It was something my husband grew up with and we adopted into our family….very nice on a hot day…..I think chicken works great too.
I cant wait to try this recipe! I’m a little tempted to add bacon to it, just because bacon and ranch pair well together…
Not bad, has a lot of potential to be better. I added yellow onion and after doing so, I realized green onion would be better. I also added green pepper and a couple squirts of lemon juice. I quadrupled the recipe for a big family, but only used two ranch packets. Next time I will add hard boiled eggs. The lemon juice really made the difference between plain and yummy.
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.
YUM! I used leftover chicken breasts, and mixed paprika in with dressing. Easy and different from other chicken salads.
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!
The best thing I can say about this recipe is that it doesn’t make a lot. Both my husband and I thought it tased odd.