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This chicken macaroni salad is one of our favorite side dishes. It’s a great way to use leftover chicken, and it’s perfect with these slow cooker sweet & sour pork ribs, this flat iron steak with chimichurri, and this rosemary chicken wrapped in bacon. While it’s not a breakfast recipe per se, like this carrot cucumber salad, it is great for brunch!
If you’re looking for another fresh and flavorful salad to serve alongside this one, try my Peach and Prosciutto Salad. It combines grilled peaches, prosciutto, and Boursin for a dish that’s just as easy to make but feels a little more special.
What You’ll Love About This Recipe
Ingredients
- 4 cups uncooked elbow macaroni.
- ½ cup mayonnaise.
- 1 tablespoon red wine vinegar. Adds tangy flavor. You can substitute balsamic, white vinegar mixed with red wine, sherry vinegar, white wine vinegar, or apple cider vinegar.
- 2 tablespoons brown sugar. Light or dark. Adds sweetness.
- ⅓ cup whole milk. Helps to thin out the dressing so it’s not too thick.
- Salt. To taste. Everyone’s taste buds are different. Add a little bit to start, then taste, and add more if necessary.
- Ground pepper. To taste.
- 2 stalks celery. Sliced. About ½ to ¾ cup.
- ½ cup grated carrot.
- 4 roasted red peppers. Chopped. About ½ cup.
- 3 green onions. Sliced. About ½ cup.
- 2 cups cooked chicken. Cut into ½ inch pieces. Leftover chicken or rotisserie chicken from your grocery store is great for this.
Instructions
Step 4. Chill for at least 4 hours before serving, but preferably overnight.
Click here to learn how to make chicken macaroni salad in a visual story.
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Storage
- Refrigeration. After preparing the salad, store it in an airtight container in the refrigerator. Make sure the container is well-sealed to prevent the salad from absorbing any odors from other foods in the fridge.
- Chilling Time. Allow the salad to chill in the refrigerator for at least 4 hours before serving, but preferably overnight. Chilling allows the ingredients to meld together and enhances the overall flavor of the salad.
- Shelf Life. Properly stored, the chicken macaroni salad will typically last in the refrigerator for up to 3-4 days. However, it’s best to eat it within this timeframe to ensure freshness and food safety.
- Avoid Freezing. Due to the mayonnaise-based dressing and the texture of the vegetables, freezing is not recommended for this salad. Freezing can cause the ingredients to become mushy and the dressing to separate, resulting in a less appealing texture and flavor.
- Serve Chilled. When ready to serve, give the salad a quick stir to redistribute the dressing, and serve it chilled. If you’d like, you can garnish with additional chopped green onions or fresh herbs for a pop of color and flavor.
Related Recipes
More chicken recipes to make and enjoy.
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Chicken Macaroni Salad
Equipment
Ingredients
- 4 cups uncooked elbow macaroni
- ½ cup mayonnaise
- 1 tablespoon red wine vinegar
- 2 tablespoons brown sugar Light or dark.
- ⅓ cup whole milk
- salt To taste.
- ground pepper To taste.
- 2 stalks celery Sliced. About ½ to ¾ cup.
- ½ cup grated carrot
- 4 roasted red peppers Chopped. About ½ cup.
- 3 green onions Sliced. About ½ cup.
- 2 cups cooked chicken Cut into ½ inch pieces.
Instructions
- Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8-10 minutes. Drain and set aside to cool.4 cups uncooked elbow macaroni
- In a large bowl, mix the mayonnaise, vinegar, brown sugar, milk, salt, and pepper.½ cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons brown sugar, ⅓ cup whole milk, salt, ground pepper
- Stir in the celery, carrot, roasted peppers, green onions, chicken, and cooked macaroni.2 stalks celery, ½ cup grated carrot, 4 roasted red peppers, 3 green onions, 2 cups cooked chicken
- Chill for at least 4 hours before serving, but preferably overnight.
