This post may contain affiliate links which won’t change your price but will share some commission. Please read my disclosure policy.
Chicken Macaroni Salad is a classic pasta salad recipe that's made with tender pasta, creamy dressing, fresh veggies, boiled eggs, and chicken. It's a crowd pleaser that can be served as a side dish and is perfect to share at potlucks and summer BBQs.
If you're craving more delicious recipes made with macaroni pasta, then try making Warm Macaroni Salad or Southern Macaroni and Cheese.
This pasta salad recipe is simple to make and comes together in minutes. It's comforting, filling, and a great way to feed a hungry crowd. Serve it as a side dish to compliment any main dish.
Let's get started!
Why You'll Love This Chicken Macaroni Salad Recipe
- Quick Prep Time - It's quick and easy to prepare using easy-to-find ingredients such as pasta, chicken, mayonnaise, and vegetables.
- Protein Packed - Loaded with chicken and hard-boiled eggs making it packed with two protein sources, feel free to add protein pasta for an additional source.
- Leftover Friendly - Use leftover chicken to make the macaroni salad and reduce food waste. Plus the pasta salad taste even better the next day.
Ingredients You'll Need
- Macaroni Pasta - Also known as elbow pasta/elbow macaroni is what makes this a pasta salad. Cook it in salty water until it is al dente pasta. You could also use shellbow, corkscrew, or cellentani pasta.
- Mayonnaise - This ingredient helps to bind the macaron chicken salad together and make it creamy. Use any mayo that you prefer and can find in the condiments aisle at your local grocery store. I love using Duke's Mayonnaise. For a slight sweetness and tangy flavor, Miracle Whip can be substituted.
- Dijon Mustard - Use regular Dijon mustard or yellow mustard whichever you prefer. This will provide a nice tangy balance to the sweet and savory ingredients in the pasta salad.
- Sweet Pickle Relish - Adds great texture to the macaroni salad with a slightly sweet pickle flavor. Make sure it’s sweet salad cubes or sweet pickle relish and not dill pickle relish.
- Chicken Breast - Today I'm using drained canned chicken to make it easy. But cooked and chopped boneless chicken breast, rotisserie chicken, or leftover cooked chicken can all be used.
- Hard Boiled Eggs - It's best to boil and peel fresh eggs yourself instead of using the eggs that are packaged and already hard-boiled from the grocery store. Roughly chop the hard-boiled eggs, but keep them chunky.
- Celery - Adds a bit of freshness and crispness to the salad ingredients. Dice two celery ribs into small pieces.
- Red Bell Pepper - Provides a slightly sweet and peppery flavor. May use green bell peppers or yellow peppers instead.
- Red Onion - Adds an earthy and pungent flavor to the overall dish. White onion or green onion could be used as a substitute.
- Seasoned Salt - Seasons the delicious mac salad, if you prefer to use more or less, then feel free to adjust the measurements to your desired taste.
See the recipe card below for exact ingredient quantities and instructions.
How to Make Macaroni Chicken Salad
Begin the recipe by bringing a large pot of salty water to a boil and adding in the pasta. Allow it to cook per package instructions until it's al dente. Drain the water off the macaroni noodles.
Using a large bowl, add the mayonnaise, Dijon mustard, sweet relish, eggs, celery, red pepper, red onion, and seasoned salt. Stir to combine.
To the same large mixing bowl, add the cooked chicken and stir to combine.
Add the cooked macaroni and gently stir to combine.
Cover and place macaroni chicken salad into the refrigerator and allow it to chill from 1 to 2 hours. Remove it from the refrigerator and serve it cold. Enjoy!
What to Serve with Cold Chicken Macaroni Salad
- Hamburgers or Cheeseburgers
- Hot Dogs
- BBQ Chicken or Chicken Sliders
- Fried Chicken or Roasted Chicken
- Baked Beans
- Sandwiches or Wraps
- Fried Shrimp or Fried Fish
- Steak or Steak Sandwiches
- BBQ Cornbread
- Holiday or Special Occasion Turkey or Ham
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 Tips
Storage. Store the easy chicken macaroni salad recipe in an airtight container or tightly covered with plastic wrap or aluminum foil in the refrigerator for up to 4 days. Stir it before serving again.
Reheating. This pasta salad is best served cold and should not be reheated.
Freezing. Classic macaroni salad is best enjoyed shortly after it's made and should not be frozen. The mayo-based dressing and boiled eggs will not hold up well in the freezer.
Make Ahead. Make the pasta salad and store it in the fridge for up to 24 hours before you plan to serve it. I actually recommend you make it in advance so the flavors have a chance to come together. Just give it a stir before serving.
Want More Easy Salad Recipes? Try These:
- 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
Have any comments, questions, or other delicious ways to enjoy this Macaroni Pasta Salad? Please share them in the comments below!
📖 Recipe
Chicken Macaroni Salad
Equipment
- 1 large mixing bowl
- 1 large spoon or spatula
Ingredients
- 2 ½ cups uncooked macaroni pasta (5 cups cooked)
- 1 ½ cups mayonnaise
- 2 Tablespoons Dijon mustard
- ¼ cup sweet pickle relish
- 25 ounces canned chicken breasts, drained (2-12.5 ounce cans) or 2 ½ cups cooked chicken
- 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
Instructions
- Begin the recipe by bringing a large pot of salty water to a boil and adding 2 ½ cups uncooked macaroni pasta. Allow it to cook per package instructions until it's al dente. Drain the water off the macaroni noodles.
- Using a large bowl, add the 1 ½ cups mayonnaise, 2 tablespoons Dijon mustard, ¼ cup sweet relish, eggs, 2 diced celery ribs, ½ cup diced red pepper, ½ cup diced red onion, and ½ teaspoon seasoned salt. Stir to combine.
- To the same large mixing bowl, add the 25 ounces canned chicken breast and stir to combine.
- Add the cooked 5 cups macaroni and gently stir to combine.
- Cover and place macaroni chicken salad into the refrigerator and allow it to chill from 1 to 2 hours. Remove it from the refrigerator and serve it cold. Enjoy!
Video
Notes
- 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.
Nutrition
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Leave a Reply