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Overhead view of macaroni salad in large glass bowl topped with fresh chopped parsley.
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5 from 1 vote

Chicken Macaroni Salad Recipe

This chicken macaroni salad combines tender pasta, shredded chicken, hard-boiled eggs, and crisp vegetables in a creamy mayo dressing. Perfect for potlucks and BBQs, ready in 1 hour 20 minutes.
Prep Time15 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: chicken macaroni salad
Servings: 8
Calories: 426kcal
Author: LaKita Anderson

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.
    Salad ingredients added in large white mixing bowl.
  • Add the chicken: Fold in the 25 ounces drained canned chicken (or chopped cooked chicken) until evenly distributed throughout the dressing mixture.
    Chicken added to the other salad ingredients in the large white mixing bowl.
  • 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.
    Overhead view of large white mixing bowl with pasta salad and wooden spoon in it.
  • 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.
    Overhead view of finished pasta salad in glass bowl topped with parsley.

Video

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

Nutrition

Calories: 426kcal | Carbohydrates: 5g | Protein: 21g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 642mg | Potassium: 420mg | Fiber: 1g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 14mg | Calcium: 24mg | Iron: 1mg
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