This chicken macaroni salad is a familiar and comforting dish that works well for a light dinner, lunch, or a side for a potluck. It brings together cooked pasta, tender chicken, and crunchy vegetables in a creamy, tangy dressing that is very easy to prepare.
With just 15 minutes of prep time while the pasta cooks, the whole salad comes together quickly. It relies on common pantry staples and is a great way to use up leftover cooked chicken. You can serve it right away, but it’s even better after a short chill in the refrigerator.
Why is Chicken Macaroni Salad a Must-Try?
Rinsing the cooked pasta under cold water is key. It halts the cooking to keep the macaroni from becoming mushy and removes surface starch for a cleaner texture.
Making the dressing in a separate bowl before adding it to the salad ensures all the seasonings are evenly distributed for consistent flavor in every bite.
Letting the salad chill for at least 30 minutes gives the ingredients time to absorb the dressing and the flavors to come together.
Ingredients for Chicken Macaroni Salad
• Chicken: To save time, use a store-bought rotisserie chicken. Any leftover cooked chicken, whether baked or poached, will also work well.
• Mayonnaise: For the richest flavor and creamiest texture, use a full-fat mayonnaise. You can use light mayonnaise if you prefer.
• White Wine Vinegar: This adds a bright tang. Apple cider vinegar or a tablespoon of fresh lemon juice are good substitutes.
• Vegetables: The recipe is flexible. Feel free to add or substitute other crunchy vegetables like finely chopped red onion, corn kernels, or diced cucumber.
Exact quantities are in the recipe card below.
How to Make Chicken Macaroni Salad
Step 1: Cook and Cool the Pasta
First, bring a large pot of salted water to a boil. Add the elbow macaroni and cook it until it’s al dente, following the time on the package. Once done, drain it well and rinse it with cold water to cool it down completely.
Step 2: Mix the Creamy Dressing
In a small bowl, combine the mayonnaise with the Dijon mustard, white wine vinegar, sugar, garlic powder, salt, and pepper. Whisk these ingredients together until you have a smooth and consistent dressing.
Step 3: Combine the Salad
Find your largest mixing bowl. Add the cooled pasta, the chopped cooked chicken, red bell pepper, celery, grated carrot, and green onions. Pour the prepared dressing over top and stir gently until everything is well combined and coated.
What to Serve with Chicken Macaroni Salad
This salad is substantial enough to be a meal on its own. It also serves well as a side dish at barbecues or picnics with grilled foods.
Expert Tips for Chicken Macaroni Salad
If cooking your own chicken for this recipe, ensure it reaches a safe internal temperature of 165°F (74°C).
The salad can be made up to a day in advance. The pasta may absorb some dressing overnight, so you might want to stir in an extra tablespoon of mayonnaise before serving.
Rinsing the pasta with cold water is an important step. It stops the cooking, cools the pasta for the salad, and washes away excess starch that can make the salad gummy.
How to Store and Freeze Chicken Macaroni Salad
Store leftover salad in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well, as the dressing may separate and the vegetables will lose their texture upon thawing.
Chicken Macaroni Salad Recipe FAQs
Can I make chicken macaroni salad ahead of time?
Yes, you can. In fact, many people find the flavor is even better the next day. The pasta will absorb some of the dressing, so you may need to stir in a little extra mayonnaise before serving to restore its creaminess.
What is the best kind of chicken to use?
Any cooked chicken works. This is a great recipe for using up leftover baked or roasted chicken. For a convenient shortcut, you can use shredded meat from a store-bought rotisserie chicken.
How do I prevent my macaroni salad from becoming dry?
Pasta naturally absorbs moisture from the dressing as it sits. To prevent dryness, make sure your pasta is well-drained but not bone-dry. If serving it a day after making, you can revive it by stirring in an extra tablespoon or two of mayonnaise.
Chicken Macaroni Salad
Ingredients
- 8 ounces elbow macaroni about 225g
- 1 cup mayonnaise 225g
- 2 teaspoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 cups cooked chopped chicken, about 300g
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped celery
- 1/2 cup grated carrot
- 1/3 cup chopped green onions
Instructions
- Cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Do not overcook.
- Drain the pasta in a colander and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside to drain well.
- While the pasta cooks, prepare the dressing. In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, sugar, garlic powder, salt, and pepper until smooth.
- In a large bowl, add the cooked and cooled macaroni, chopped chicken, red bell pepper, celery, grated carrot, and green onions.
- Pour the dressing over the ingredients in the large bowl.
- Gently stir everything together until the pasta, chicken, and vegetables are evenly coated in the dressing.
- For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
