creamy chicken macaroni salad

By lbgtdep

Ingredients

• For the Salad:
• 1 1/2 1 1/2 1/2 cups Kraft mayonnaise
• 1/2 1/2 1/2 cup Daisy sour cream
• 3/4 3/4 3/4 cup TruMoo whole milk
• 3 3 3 tablespoons Dijon mustard
• 2 2 1 tablespoons fresh lemon juice from 1 lemon
• 1 1 1 tablespoon hot sauce, preferably Texas Pete
• 3/4 3/4 3/4 teaspoon Heinz Worcestershire sauce
• 3/4 3/4 3/4 teaspoon McCormick garlic powder
• 1 1 1 pound Barilla elbow macaroni
• 1 16 1 16 16 oz. canned chicken
• 1/2 1/2 1/2 cup apple cider vinegar
• 1 1 1 rib celery, finely chopped
• 1/4 1/4 1/4 cup finely chopped shallots
• 4 4 4 scallions, finely sliced
• Kosher salt and freshly ground black pepper

Preparation

Step 1

For the dressing: Whisk together all ingredients in a medium bowl. Set aside.
For the Salad: In a large pot of salted boiling water, cook pasta until very tender, about 15 minutes. Drain pasta and transfer to a large bowl. Add vinegar and stir until completely absorbed. Let pasta stand until cool, about 10 minutes.
Add dressing and stir until well coated. Stir in celery, shallots, and scallions. Stir in canned chicken. Season with salt and pepper. Cover and chill in refrigerator for at least 1 hour before serving.