Short Description

A creamy, flavorful Chicken Macaroni Salad combining tender chicken, al dente pasta, crisp vegetables, and a tangy dressing. Perfect for summer lunches, potlucks, picnics, or casual family dinners.

Why You’ll Love This Recipe

Quick and easy prep: Combines pantry staples and requires minimal cooking time.
Crowd-pleaser: Creamy texture and savory flavors appeal to all ages.
Highly adaptable: Add-ins like bell peppers, olives, or herbs personalize each batch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken, diced or shredded
Macaroni or small pasta shape
Mayonnaise or mayonnaise–yogurt blend
Dijon mustard or yellow mustard
Celery, finely chopped
Onion, finely chopped
Bell pepper, diced
Sweet pickle relish
Salt and pepper

Directions

Cook the pasta: Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Drain and rinse under cold water; set aside.
Prepare the chicken: Use leftover roast chicken or poach fresh chicken breasts, then dice or shred. Allow to cool.
Mix vegetables and pickles: In a large bowl, combine celery, onion, bell pepper, and pickle relish.
Make the dressing: Stir together mayonnaise and mustard; season with salt and pepper.
Combine all ingredients: Add pasta and chicken to the vegetable mixture. Pour in the dressing and toss until evenly coated. Adjust seasoning as desired.
Chill before serving: Cover and refrigerate for at least 30 minutes to meld flavors.

Servings and timing

Servings: Makes approximately 6–8 servings.
Prep time: 15 minutes
Cook time: 10 minutes (for pasta and chicken)
Chill time: 30 minutes
Total time: Approximately 55 minutes

Variations

Greek-style: Substitute plain Greek yogurt for half the mayonnaise, add cucumber slices and Kalamata olives.
Southwestern twist: Mix in black beans, corn, chopped cilantro, and a squeeze of lime.
Herb-infused: Stir fresh parsley, dill, or chives into the dressing for added flavor.
Spicy version: Add a dash of hot sauce or chopped jalapeño to the dressing.

Storage/reheating

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Not recommended, as the mayo-based dressing may separate.
Serve cold: No reheating necessary. If too thick after chilling, stir in a teaspoon of mayonnaise or water before serving.

FAQs

How far in advance can I make Chicken Macaroni Salad?

You can prepare it 1 day ahead and keep it refrigerated. Avoid making more than 24 hours ahead to maintain freshness.

Can I use a different type of pasta?

Yes. Shells, rotini or fusilli work well and hold the dressing effectively.

Is it okay to use canned chicken?

Canned chicken is acceptable—just drain thoroughly before mixing. Fresh or rotisserie chicken yields better texture.

How can I prevent the macaroni from becoming mushy?

Cook until just al dente, then rinse with cold water to halt cooking, and avoid storing more than a day.

What can I use instead of mayonnaise?

Use a mayonnaise–Greek yogurt blend, light mayo, or even a vinaigrette for a lighter option.

Can I make this salad dairy-free?

Yes. Use a dairy-free mayonnaise or a vegan mayo alternative.

How do I adjust seasoning if it tastes bland?

Add a splash of lemon juice, extra mustard, or a pinch of salt and pepper; taste and adjust gradually.

Can I add cheese to this salad?

Yes—cubed cheddar or shredded Swiss cheese taste great. Add just before serving to avoid becoming soggy.

How should I serve this salad?

Serve chilled, on a bed of greens or as a side dish to grilled meats or sandwiches.

Is it possible to make a smaller batch?

Absolutely—simply scale down all ingredients proportionally to suit fewer servings.

Conclusion

Chicken Macaroni Salad offers a delicious, customizable option for meals and gatherings. With its creamy texture and versatile flavor profile, it’s ideal for warmer days or casual get-togethers. Whip it up ahead of time to enjoy stress-free entertaining and a satisfying, crowd-pleasing dish.

Chicken Macaroni Salad