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    Home » Pastas, Soups, Stews & Salads » Chicken Macaroni Salad

    Chicken Macaroni Salad

    First Published: Sep 29, 2021 · Modified: Dec 28, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    This chicken macaroni salad is so flavorful yet is light on the dressing allowing each of the wonderful ingredients to shine. It's the perfect side dish for brunch, lunch, or dinner!
    Jump to Recipe
    Closeup of chicken macaroni salad in a white bowl with a metal serving spoon and a stack of white plates in the background.

    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!

    Jump to:
    • ❤️ Reasons to Love This Recipe
    • 🧾 Ingredients
    • 📝 Instructions
    • 🥣 Equipment
    • 🌡️ Storage
    • 🍗 Related Recipes
    • 📖 Recipe

    ❤️ Reasons to Love This Recipe

    • It's easy. If you can boil pasta and chop vegetables, you can make this recipe!
    • It's simple. The hands on time to prepare this recipe is only about 20 minutes. The rest of the time is spent chilling in the fridge.
    • It's make ahead friendly. It's the perfect pot luck dish. Make it the day before your event, and it will be ready to go!

    🧾 Ingredients

    Chicken macaroni salad 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

    Overhead view of uncooked macaroni in a pot with water.
    Step 1. 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.
    Overhead view of dressing ingredients in a large glass bowl.
    Step 2. In a large bowl, mix the mayonnaise, vinegar, brown sugar, milk, salt, and pepper.
    Overhead view of cooked macaroni, chopped vegetables and dressing in a large glass bowl.
    Step 3. Stir in the celery, carrot, roasted peppers, green onions, chicken, and cooked macaroni.

    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.

    🥣 Equipment

    • Large pot.
    • Large bowl.

    🌡️ Storage

    You can keep leftovers in your fridge for up to a week. We have never tried freezing this macaroni salad.

    Overhead view of chicken macaroni salad in a large white bowl and on a small white plate.

    🍗 Related Recipes

    More chicken recipes to make and enjoy.

    • Overhead view of chicken soup in a white bowl with green onions
      Spicy Chicken Soup
    • Close up of chicken and sausage stew in a white bowl
      Chicken and Sausage Stew
    • Chicken wings on a white plate
      Sweet and Spicy Chicken Wings
    • Pesto chicken wrap cut in half on a white plate
      Pesto Chicken Wrap

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Closeup of chicken macaroni salad in a white bowl with a metal serving spoon.

    Chicken Macaroni Salad

    Heavenly Home Cooking
    This chicken macaroni salad is so flavorful yet is light on the dressing allowing each of the wonderful ingredients to shine. It's the perfect side dish for brunch, lunch, or dinner!
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Chilling Time 4 hrs
    Total Time 4 hrs 25 mins
    Course Brunch, Dinner, Lunch
    Cuisine American
    Servings 10 servings
    Calories 353 kcal

    Equipment

    Large pot
    Large bowl
    Prevent your screen from going dark

    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.

    Nutrition Facts

    Calories: 353kcal (18%)Carbohydrates: 46g (15%)Protein: 15g (30%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mg (9%)Sodium: 314mg (14%)Potassium: 279mg (8%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 1250IU (25%)Vitamin C: 8mg (10%)Calcium: 41mg (4%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 10 servings
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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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