Chicken macaroni salad is a classic crowd-pleasing pasta salad made with tender elbow macaroni, shredded chicken, hard-boiled eggs, fresh vegetables, and a creamy mayonnaise dressing. It's the perfect side dish for summer BBQs, potlucks, and family gatherings.
Updated October 8, 2025: This post has been updated with expanded expert tips, a comprehensive FAQ section, clearer recipe structure with jump-to navigation, and enhanced storage and make-ahead guidance for better user experience. Originally posted August 22, 2024.
As a home cook and recipe developer since 2013, I've perfected this chicken macaroni salad recipe to achieve the ideal balance of creamy dressing, protein, and fresh crunch. The secret is letting it chill for at least an hour so the flavors meld together beautifully. Learn more about my cooking philosophy.
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Before You Cook
Tools Needed
- Large pot for boiling pasta
- Large mixing bowl
- Colander
- Large spoon or spatula
Why This Recipe Works
This chicken macaroni salad is protein-packed with both chicken and eggs, making it substantial enough to serve as a light main dish. The combination of creamy mayo, tangy mustard, and sweet pickle relish creates a perfectly balanced dressing that doesn't overpower the other ingredients. Using canned chicken makes it incredibly quick, but you can absolutely use rotisserie chicken or meal prep leftovers.
Key Ingredients
- Macaroni Pasta - Elbow macaroni works best, but shells or cellentani also work well.
- Mayonnaise - Duke's is my preferred brand for the best creamy texture.
- Dijon Mustard - Adds tangy depth (yellow mustard works too).
- Sweet Pickle Relish - Not dill, the sweetness is essential.
- Chicken - Use canned, rotisserie, or leftover cooked chicken breast.
- Hard-Boiled Eggs - Fresh-boiled eggs taste better than pre-packaged.
- Fresh Vegetables - Celery, red bell pepper, and red onion add crunch and color.
📖 Recipe
Chicken Macaroni Salad Recipe
Video
Equipment
- 1 Large pot for boiling pasta
- 1 large mixing bowl
- 1 large spoon or spatula
- 1 Colander
Ingredients
- 2 ½ cups uncooked macaroni pasta (yields 5 cups cooked)
- 1 ½ cups mayonnaise
- 2 Tablespoons Dijon mustard
- ¼ cup sweet pickle relish
- 2 large hard-boiled eggs, roughly chopped
- 2 ribs celery, diced
- ½ cup red bell pepper, diced
- ½ cup red onion, diced
- ½ teaspoon seasoned salt
- 25 ounces canned chicken breasts, drained (two 12.5-ounce cans) or 2½ cups cooked chicken
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add 2 ½ cups macaroni and cook according to package directions until al dente (slightly firm to the bite). Drain and rinse under cold water to stop cooking and cool quickly.
- Make the dressing mixture: In a large mixing bowl, combine 1 ½ cups mayonnaise, 2 tablespoons Dijon mustard, ¼ cup sweet pickle relish, 2 chopped hard-boiled eggs, 2 ribs diced celery, ½ cup diced red bell pepper, ½ cup diced red onion, and ½ teaspoon seasoned salt. Stir until well combined.
- Add the chicken: Fold in the 25 ounces drained canned chicken (or chopped cooked chicken) until evenly distributed throughout the dressing mixture.
- Combine with pasta: Add the cooled macaroni to the bowl and gently fold everything together until the pasta is evenly coated with the creamy dressing.
- Chill before serving: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for 1-2 hours to allow flavors to meld. Stir before serving cold.
Notes
- Don't overcook the pasta - Al dente pasta holds up better and won't become mushy when mixed with the dressing
- Salt your pasta water generously - This is your only chance to season the pasta itself
- Customize to taste - Feel free to add garlic powder, black pepper, fresh herbs like dill or parsley, or a splash of apple cider vinegar for extra tang
Expert Tips for the Best Chicken Macaroni Salad
- Cool pasta completely before mixing - Hot pasta will melt the mayo and create a greasy texture. Run drained pasta under cold water or spread it on a baking sheet to cool faster.
- Use quality mayonnaise - Since mayo is the star of the dressing, use a brand you love. Duke's, Hellmann's, or Kewpie all work beautifully.
- Chop vegetables uniformly - Consistent dice sizes (about ¼-inch) ensure every bite has balanced flavor and texture.
- Don't skip the chill time - The salad needs at least one hour in the refrigerator for the flavors to marry together. It actually tastes even better the next day.
- Adjust consistency as needed - If your macaroni salad seems dry after chilling, stir in an extra tablespoon or two of mayonnaise before serving.
- Make it your own - Add shredded cheddar cheese, chopped bacon, green peas, or diced carrots for variation.
What to Serve With Chicken Macaroni Salad
This creamy pasta salad pairs perfectly with:
- Grilled meats - Hamburgers, cheeseburgers, hot dogs, BBQ chicken, or steak
- Fried favorites - Fried chicken, fried shrimp, or fried fish
- Classic sides - Baked beans, coleslaw, or potato salad
- Sandwiches - Chicken sliders, wraps, or deli sandwiches
- Holiday mains - Turkey, ham, or prime rib
It's substantial enough to serve as a light lunch on its own, especially on hot summer days.
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Best Chicken Macaroni Salad Recipe Tips and Tricks
- Make sure that you don't overcook the pasta. It should be al dente, meaning that it can be pierced with a fork but is still slightly firm.
- Cook the pasta in generously salted water because it will help to season the pasta.
- To cool the pasta quickly, after it has been drained run it underneath some cold water to rinse it.
- Taste and adjust the ingredients as needed. You can also add other ingredients such as fresh herbs, chopped carrots, a splash of apple cider vinegar, garlic powder, salt, and ground black pepper.
Storage & Make-Ahead Tips
Storage: Transfer chicken macaroni salad to an airtight container and refrigerate for up to 4 days. The flavors continue to develop, making leftovers especially delicious. Stir well before serving.
Make-Ahead: This recipe is ideal for advance preparation. Make it up to 24 hours before serving to allow flavors to fully meld. In fact, I recommend making it the night before for the best results.
Serving: Always serve this pasta salad cold, straight from the refrigerator. If taking it to a potluck or picnic, transport it in a cooler with ice packs.
Not Freezer-Friendly: Do not freeze this chicken macaroni salad. The mayonnaise-based dressing and hard-boiled eggs will separate and become watery when thawed.
Frequently Asked Questions
Yes! While elbow macaroni is traditional, shells, rotini, corkscrew, or cellentani pasta all work well. Choose shapes with nooks and crannies that catch the dressing.
Canned chicken is convenient and budget-friendly. Rotisserie chicken adds great flavor and saves time. Leftover grilled or baked chicken breast also works perfectly, just dice it into bite-sized pieces.
Absolutely. Miracle Whip adds a slightly sweeter, tangier flavor that many people prefer in pasta salads.
Make sure your pasta is completely cool before mixing, and don't overdrain it, a little moisture helps. You can also reserve a few tablespoons of mayo to stir in just before serving.
No. Because it contains mayonnaise and eggs, this salad should not sit at room temperature for more than 2 hours (1 hour if it's above 90°F). Keep it refrigerated or on ice.
Yes! Diced carrots, green peas, chopped pickles, or green onions are all delicious additions.
The main difference is the protein. Traditional macaroni salad focuses on pasta and vegetables, while chicken macaroni salad includes substantial amounts of chicken for a heartier, more filling dish.
More Easy Salad Recipes
- Potato Salad Recipe with Egg
- Southern Tuna Salad Recipe
- Easy Egg Salad
- Warm Pasta Salad Recipe
- Chickpea Salad
- Ranch BLT Pasta Salad
- Lemon Pasta Salad
Did you make this chicken macaroni salad recipe? Leave a comment below and let me know how it turned out!
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