Ingredient Amount
Shredded chicken 2 cups
Small shell pasta 2 cups
Celery, chopped 2 ribs
Red onion, finely chopped 1 medium
Cheddar cheese, grated 2 cups
Mayonnaise 2 cups
Granulated sugar ¼ cup
Apple cider vinegar 2 tablespoons
Kosher salt & black pepper To taste
👩🍳 Instructions
1. Cook the Pasta
Boil pasta in salted water according to package instructions. Drain and rinse under cold water to cool.
2. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, sugar, and apple cider vinegar until smooth and creamy.
3. Combine the Ingredients
Add the cooked pasta, shredded chicken, cheddar cheese, celery, and red onion to the bowl. Season with salt and pepper, then stir gently to combine.
4. Chill and Serve
Cover and refrigerate until ready to serve—at least 30 minutes for best flavor. Serve chilled.
🌈 Make It Your Own
Swap in small pasta like ditalini or elbow macaroni
Toss in diced bell peppers, broccoli florets, or cherry tomatoes
Use leftover rotisserie chicken for easy prep
Creamy, crunchy, tangy, and satisfying—this is one salad that knows how to shine at potlucks, picnics, and Tuesday lunches alike.
ADVERTISEMENT
