Ingredients
Chicken
- 2 chicken breasts, cut into bite-size pieces
- 1/2 cup Tony Chachere’s Creole Style Chicken Marinade
Pasta and Vegetables
- 2.5 cups uncooked macaroni
- 1/2 small red onion, chopped
- 1 cup little tomatoes (grape or cherry), halved
- 1/2 red bell pepper, chopped
- 1 tablespoon fresh parsley, chopped
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon horseradish
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
Instructions
- Marinate the chicken: Place the bite-sized chicken pieces into a bowl and add 1/2 cup Tony Chachere’s Creole Style Chicken Marinade. Stir well to coat all pieces. Cover and refrigerate for 30 minutes to infuse flavor.
- Cook the pasta: Boil the macaroni according to package directions until al dente. Drain, rinse with cool water to stop cooking and remove excess starch, then drain thoroughly again. Transfer to a large mixing bowl.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, lemon juice, Worcestershire sauce, minced garlic, and 1 teaspoon Tony Chachere’s Original Creole Seasoning until smooth and creamy.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook, stirring frequently, until fully cooked and no longer pink inside, about 5-6 minutes. Remove from heat and allow to cool slightly.
- Assemble the salad: To the bowl with macaroni, add the chopped red onion, halved tomatoes, chopped red bell pepper, and fresh parsley. Add the cooked chicken pieces, carefully spooned out leaving any excess marinade behind. Pour the prepared dressing over the salad and stir well to combine all ingredients evenly.
- Serve or chill: You can serve the pasta salad immediately or cover and chill in the refrigerator for at least one hour to allow flavors to meld before serving. Enjoy cold or at room temperature.
Notes
- Make sure to rinse the pasta under cool water to prevent it from sticking and to stop the cooking process.
- If you prefer a vegetarian version, omit the chicken and add extra vegetables like cucumbers or olives.
- Marinating the chicken for at least 30 minutes enhances the Cajun flavor, but you can marinate longer for more depth.
- The salad can be stored covered in the refrigerator for up to 2 days for best taste and freshness.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Cajun
