Chicken Macaroni Salad: Easy Recipe
Classic Comfort Food Salads.
A classic, creamy chicken macaroni salad that tastes like home. Perfect for picnics, potlucks, and easy lunches.
I remember my mom making a big bowl of this for every single potluck. I can still hear the gentle clink of the spoon against the ceramic bowl as she mixed it all together. The whole kitchen would smell so fresh and inviting. She'd always let me have the first taste from the spoon. Now, when I make it, it feels like I'm carrying on that small, quiet tradition. It's more than just a salad; it's a little piece of my childhood, and I hope it brings that same sense of warmth to your table.
Why You'll Love This Recipe
- •It's a timeless classic that everyone enjoys.
- •So easy to put together, especially with leftover chicken.
- •Perfect for making ahead of time.
- •It tastes wonderfully nostalgic and comforting.
- •A true crowd-pleaser for picnics, BBQs, and potlucks.
Wow, this is honestly the best macaroni salad I've ever had. My family devoured the entire bowl in one sitting. It's so creamy and has the perfect balance of flavors. This is my new go-to recipe for every family get-together, thank you!
Essential Ingredient Guide
- Elbow Macaroni: The classic shape, of course. Cook it just to al dente so it holds its shape and doesn't become mushy in the salad. Rinsing it with cold water is a must!
- Cooked Chicken: This is a great way to use up leftover roasted chicken. A store-bought rotisserie chicken is my favorite shortcut here—so simple and flavorful.
- Good-Quality Mayonnaise: Since it's the base of the dressing, using a mayonnaise you really love makes all the difference. It provides that essential creamy texture.
- Celery and Red Onion: Don't skip these! They provide a much-needed fresh, crisp crunch that contrasts so beautifully with the soft pasta and chicken.
Complete Cooking Process
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook until al dente.
- Drain in a colander and immediately rinse with cold running water to cool it down.
- Shred or cube your cooked chicken into bite-sized pieces.
- Finely chop the celery, red onion, and red bell pepper.
- Place all these ingredients into a very large mixing bowl.
- In a separate, smaller bowl, combine the mayonnaise, sour cream, vinegar, mustard, sugar, salt, and pepper.
- Whisk until it’s perfectly smooth. Give it a taste here—it should be tangy and well-seasoned.
- Add the cooled macaroni to the bowl with the chicken and vegetables.
- Pour the dressing over everything and gently fold it all together.
- Cover the bowl and let it chill in the refrigerator for at least an hour. This step is so important for the flavor!
A Few Common Questions
→Can I make this chicken macaroni salad ahead of time?
Yes, absolutely! It actually tastes better when made a few hours ahead, or even the day before. The flavors really need time to meld. Just give it a good stir before serving.
→What's the best chicken to use?
Honestly, any cooked chicken works. Leftover roasted chicken is wonderful, but a store-bought rotisserie chicken is my favorite for convenience. You can also poach or bake chicken breasts specifically for this recipe.
→How do I keep the salad from getting dry?
The pasta will absorb some of the dressing as it sits. If it seems a bit dry before serving, just stir in a spoonful or two of mayonnaise or even a splash of milk to bring back that creamy texture.
→What else can I add to this salad?
Feel free to get creative! Some nice additions are sweet peas (frozen and thawed), shredded carrots, or even some sweet pickle relish mixed into the dressing for extra tang.
Chicken Macaroni Salad: Easy Recipe
Enjoy this classic chicken macaroni salad. This recipe is perfect for lunch, picnics, or a light dinner. Easy to make and delicious!
Timing
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes, plus chilling time
Recipe Details
Ingredients
For the Salad
- 011 lb elbow macaroni
- 023 cups cooked chicken, shredded or cubed
- 031 cup celery, finely chopped
- 041/2 cup red onion, finely chopped
- 051/2 cup red bell pepper, finely chopped
- 062 hard-boiled eggs, chopped (optional)
For the Creamy Dressing
- 011 1/2 cups good-quality mayonnaise
- 021/4 cup sour cream or plain Greek yogurt
- 032 tablespoons apple cider vinegar
- 041 tablespoon Dijon mustard
- 051 teaspoon granulated sugar
- 061/2 teaspoon salt, or to taste
- 071/4 teaspoon black pepper, or to taste
Instructions
Cook the macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool it down. Set aside.
While the pasta is cooking, prepare your vegetables. Finely chop the celery, red onion, and red bell pepper. If using, chop the hard-boiled eggs.
In a small bowl, whisk together all the dressing ingredients: mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Stir until smooth and creamy.
In a large mixing bowl, combine the cooled macaroni, shredded chicken, chopped celery, red onion, red bell pepper, and hard-boiled eggs.
Pour the dressing over the macaroni mixture. Gently stir everything together until well combined and every piece is coated in that lovely dressing.
Taste and adjust the seasoning if needed. Sometimes it needs a little more salt or a touch more vinegar.
Cover the bowl and refrigerate for at least 1-2 hours before serving. This lets all the flavors meld together beautifully. It's even better the next day.
Before serving, give it another gentle stir. If it seems a little dry (the pasta soaks up the dressing), you can add a splash of milk or a spoonful of mayonnaise to loosen it up. Enjoy!
Notes & Tips
- 1For a little extra flavor, try adding a tablespoon of fresh dill or parsley to the dressing.
- 2If you don't have apple cider vinegar, white wine vinegar works well too.
- 3Make sure your chicken and pasta are completely cool before mixing with the dressing.
Tools You'll Need
- •Rinse your cooked pasta under cold water. This stops the cooking and keeps it from sticking together.
- •Chop your vegetables finely so you get a little bit of everything in each bite.
- •Let the salad chill for at least one hour. This is non-negotiable for the best flavor!
- •Always taste and adjust your seasoning right before serving. It might need a little more salt after chilling.