What goes with chicken macaroni salad?

This salad can be served on its own as a lunch or light dinner any time of year. Also is a delicious summer salad recipe served alongside BBQ, grilled foods, or as part of a picnic or potluck spread.

Do you rinse the pasta for cold pasta salad like this?

Yes! Not only does it cool it off quickly but it also washes away the extra starch so it doesn't stick together.

Can you use other types of pasta?

Definitely! You can replace the macaroni with any short cut pasta you like.

Can chicken macaroni salad be frozen?

It's not suitable for freezing.

Why does my macaroni salad dry out?

There could be a few reasons for this. You might have undercooked your pasta which allows it to continue to absorb dressing. Or perhaps it is not being stored in an airtight container in the fridge. It will naturally absorb some dressing if it is stored in the fridge for a longer period of time. In this case, you could also make some additional dressing to mix through before serving if you like it extra creamy.

Chicken Macaroni Salad (Easy and Delicious)

Description

This chicken macaroni salad is a delicious cross between a creamy pasta salad and a chicken salad. Super easy to throw together and a great way to use up leftover chicken! This recipe is basically a template so play with it and have fun! (you can find some ideas in the “Possible Variations” section of the post).

Ingredients

Scale

For the salad:

1 pound uncooked macaroni (454 g)
3 cups shredded or chopped cooked chicken (approx. 2 large chicken breasts)
1/2 cup grated carrots
1 red bell pepper, finely diced
2 celery stalks, finely diced
1 cup corn kernels
1/2 cup finely chopped sweet onion or sliced green onions
Optional: 1/4 cup chopped fresh herbs (e.g. chives and parsley)

For the dressing:

1 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar (or white wine vinegar or red wine vinegar)
1 teaspoon chicken bouillon powder (or seasoning salt)
Salt and freshly ground black pepper, to taste

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Instructions

Cook macaroni: Bring a large pot of salted water to a boil and cook the macaroni according to package directions. Drain and immediately rinse under cold water until the pasta is cooled. Drain well and set aside.
Make dressing: In a small mixing bowl, whisk together the dressing ingredients until smooth.
Combine: Place the cooked and cooled macaroni in a large mixing bowl along with the remaining salad ingredients. Pour over the dressing and toss to combine. Adjust seasonings to taste and serve immediately or refrigerate for at least an hour first to help the flavors meld together.

Notes

Chicken: Any type of cooked chicken works (roasted, poached, grilled, etc.). This salad is a fantastic way to use up leftover cooked chicken (or plan on cooking up extra for this reason!). As a shortcut, you can also just purchase a rotisserie chicken.
Bouillon powder: I like to use this delicious homemade bouillon powder. It’s a staple in my spice drawer and adds amazing flavor to this salad.
Macaroni: You can swap the macaroni out for any short cut pasta you like (e.g. farfalle, orecchiette, cavatappi, rotini, etc.)
Storage: Keeps in the fridge for up to 3-4 days stored in an airtight container. Don’t leave it out at room temperature for more than 2 hours.