Chicken Macaroni Salad is creamy and satisfying, with a pleasant crunch from fresh vegetables. It’s an ideal summer side to serve with grilled meats. Below you’ll also find a simple tip to keep your macaroni salad creamy and never dry.
Serve this flavorful salad alongside grilled fish, burgers, or a refreshing beverage for a complete summer meal.
Table of Contents
- Chicken Macaroni Salad Recipe
- Watch How To Make It
- Ingredients Needed
- How To Make Chicken Macaroni Salad
- Expert Tips
- Variations For Chicken Macaroni Salad Recipe
- Substitutions
- Serving
- More Salads
- Chicken Macaroni Salad Recipe
Chicken Macaroni Salad Recipe
There’s something about warm weather that makes a chilled, creamy pasta salad irresistible. This Chicken Macaroni Salad combines tender cooked chicken, perfectly cooked elbow macaroni, a mayo-based dressing, crunchy vegetables, and diced hard-boiled eggs for a classic, crowd-pleasing side.
After testing several variations, this version delivers just the right balance of creaminess and tang. The dressing coats the pasta without overpowering it, and the textures—soft pasta, meaty chicken, crisp celery, and onions—work together beautifully. It’s easy enough for beginner cooks and makes a generous portion for potlucks, picnics, and backyard barbecues.
This recipe pairs well with grilled meats or hearty mains and complements other summer salads. Make it ahead—the flavors improve after a short chill in the refrigerator.
Watch How To Make It
A video demonstration is available showing the full process from cooking the pasta to assembling and chilling the salad. Watching the method helps if you prefer visual guidance.
Ingredients Needed
Below are the main ingredients used in this Chicken Macaroni Salad. Exact amounts are listed in the recipe card further down.
- Elbow macaroni: A classic choice, though any small pasta shape will work.
- Chicken: Precooked chicken—rotisserie, leftover cooked chicken, or canned chicken—makes preparation quick. You can also poach or grill chicken breasts and dice them for the salad.
- Mayonnaise: The base of the dressing. Full-fat mayo gives the best creaminess; you can replace part of it with Greek yogurt or sour cream if preferred.
- Lemon juice: Adds bright acidity to balance the dressing.
- Sweetened condensed milk: A small amount brings subtle sweetness and extra creaminess without making the salad sweet.
- Vegetables: Diced celery and red onion (or shallots) provide crunch and freshness.
The recipe yields nutrient details if you’re tracking calories or macros. It provides a good mix of protein and some essential minerals.
How To Make Chicken Macaroni Salad
Make this salad in a few straightforward steps. Be sure to cook and chill the pasta first—the cooling step is key to keeping the dressing stable and the salad creamy.
1. Combine the chilled cooked pasta, diced chicken, and chopped vegetables in a large bowl.
2. Whisk the dressing ingredients together in a separate bowl until smooth.
3. Pour the dressing over the salad ingredients.
4. Toss gently to combine, season with salt and pepper, then chill before serving.
Tip: Let the cooked pasta cool completely and chill before adding the other ingredients. If pasta is even slightly warm, it can break down the mayonnaise and make the salad oily and dry. Toss the salad again right before serving to redistribute the dressing.
Expert Tips
- Cut the chicken into bite-sized chunks rather than tiny shreds so each forkful has texture.
- Make the salad a few hours ahead or the day before to allow flavors to meld.
- Start the pasta first, then chop vegetables and chicken while it cooks to save time.
- Rinse cooked macaroni under cool water and chill thoroughly to prevent it from absorbing too much dressing. Cook the pasta until tender rather than very al dente.
- Store covered in the refrigerator for up to 3 days. If transporting, keep it chilled in a cooler—don’t leave it at room temperature for long.
- Avoid freezing this salad; mayonnaise separates and the texture becomes unappealing after thawing.
Variations For Chicken Macaroni Salad Recipe
Customize this salad with these tasty additions:
- Alternative proteins: Add diced ham, crumbled bacon, or substitute tuna.
- Extra vegetables: Fold in peas, diced bell peppers, corn, shredded carrots, or sliced jalapeños for color and crunch.
- Cheese: Stir in cheddar cubes or shredded cheese.
- Herbs: Fresh green onions, parsley, or cilantro brighten the salad.
Substitutions
- Acid: Swap lemon juice for white wine vinegar or apple cider vinegar if you prefer.
- Relish: Use chopped dill pickles or dill relish instead of sweet relish for a less sweet profile.
- Onions: Substitute shallots or yellow/white onions for red onion if desired.
- Mustard: Yellow or Dijon mustard both work well.
Omit any ingredient you don’t like—this salad is flexible and forgiving.
Quick chilling hack: Spread hot, drained macaroni in a single layer on a baking sheet and freeze for about 5 minutes, then move it to the fridge until completely chilled. This speeds up cooling and helps keep the dressing stable.
Serving
This Chicken Macaroni Salad is delicious served cold alongside grilled or pan-seared meats. It pairs well with ribs, steaks, lamb chops, grilled chicken, or other summer mains.
More Salads
Enjoy salads? Try other favorites for more variety.
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Chicken Macaroni Salad
Ingredients
Chicken Macaroni Salad
- 16 oz elbow macaroni
- 3 large eggs
- 2 cups diced cooked chicken
- ¼ cup diced celery
- ⅓ cup diced red onion or shallots
Dressing
- 2 cups mayonnaise
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons sweetened condensed milk
- 1 tablespoon mustard (yellow or Dijon)
- 4 teaspoons sweet relish
- ¼ teaspoon salt
- ⅛ teaspoon ground black or white pepper
Instructions
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Cook macaroni. Bring 4–6 quarts of water to a boil, add the pasta, and cook about 1 minute past al dente (about 8 minutes total for many brands). Drain.
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Chill macaroni. Spread the drained pasta on a baking sheet and freeze for about 5 minutes, then transfer to the refrigerator until completely cold. Chilling prevents the warm pasta from breaking down the mayonnaise and keeps the salad creamy.
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Prepare eggs. Hard-boil eggs for about 8 minutes, transfer to an ice bath for 5 minutes, then peel and dice.
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Make the dressing. Whisk together mayonnaise, lemon juice, sweetened condensed milk, mustard, and sweet relish until smooth.
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Assemble the salad. In a large bowl combine chilled macaroni, diced chicken, diced eggs, celery, and onions. Pour dressing over the mixture and toss to combine.
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Season and chill. Add salt and pepper to taste, toss again, cover, and refrigerate until ready to serve.
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Serve. Serve cold alongside your favorite grilled or pan-seared mains.
Notes
Toss the salad briefly just before serving to redistribute the dressing for the best texture and flavor.