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!

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!

What You’ll Love About This Recipe

Easy Preparation. With simple instructions and readily available ingredients, this recipe is easy to prepare, making it perfect for busy weeknights or potluck gatherings.
Make-Ahead Option. This salad can be prepared ahead of time and chilled for several hours or overnight before serving. This makes it convenient for meal prep or for entertaining, as the flavors have time to meld together, resulting in an even tastier dish.
Versatility. This recipe is incredibly versatile. You can easily customize it by adding or substituting ingredients according to your preferences. For example, you can add different vegetables or herbs to suit your taste.
Balanced Flavors. The combination of mayonnaise, vinegar, brown sugar, and milk creates a creamy and tangy dressing that perfectly complements the other ingredients. The sweetness from the brown sugar balances the acidity from the vinegar, resulting in a well-rounded flavor profile.
Protein-Packed. The addition of cooked chicken adds protein to the salad, making it a filling and satisfying meal on its own. It’s a great way to use up leftover chicken or to add extra substance to a 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.

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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.

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

Related Recipes

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Prep Time:15

Cook Time:10

Chilling Time:4

Total Time:4 25

Equipment

Large pot

Large bowl

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.

US Customary – Metric

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

Servings: servings

Calories: 353kcal

Author: Sandra

Chicken Macaroni Salad

What You’ll Love About This Recipe

Ingredients

Instructions

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Storage

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