Chicken Macaroni Salad is creamy, satisfying, and brightened by crisp fresh vegetables. It’s an ideal summer side for grilled meats and potlucks. Below you’ll also find my trick to keep the salad creamy and prevent it from drying out.
Serve this salad with grilled fish, burgers, or a cold drink for a complete summer meal.
Table of Contents
- Chicken Macaroni Salad Recipe
- Watch How To Make It
- Ingredients Needed
- How To Make Chicken Macaroni Salad
- Expert Tips
- Variations
- Substitutions
- Serving
- Recipe Card
Chicken Macaroni Salad Recipe
There’s something about warm weather that calls for a chilled, creamy pasta salad. This chicken macaroni salad combines tender pasta, cooked chicken, hard-boiled eggs, crunchy celery and red onion, all coated in a tangy, mayo-based dressing with a touch of sweetness.
It’s balanced, flavorful, and simple enough for beginner cooks. The dressing clings to the ingredients without overpowering them, and the texture mix makes each bite interesting. Make it for backyard barbecues, family gatherings, or as an easy make-ahead side.
This version uses mayonnaise, lemon juice for brightness, and a small amount of sweetened condensed milk to round and balance the flavors. The result is rich, creamy, and refreshingly tangy.
Watch How To Make It
A video demonstration is available to follow step by step.
Ingredients Needed
Key ingredients used in this Chicken Macaroni Salad:
- Elbow macaroni — a small pasta shape works best, but any small pasta is fine.
- Cooked chicken — rotisserie, leftover cooked chicken, or canned chicken all work. You can also poach or grill chicken breasts and dice them.
- Mayonnaise — full-fat mayo gives the creamiest result. Swap half for Greek yogurt or sour cream if desired.
- Lemon juice — adds bright acidity to balance the dressing.
- Sweetened condensed milk — just a small amount to round the dressing; it won’t make the salad sweet, only balanced.
- Vegetables — diced celery and red onion provide crunch and freshness.
The recipe card below lists exact measurements and nutrition information.
How To Make Chicken Macaroni Salad
Make the salad in four straightforward steps. Be sure the cooked pasta is completely cool before assembling to keep the dressing from breaking down.
1. Combine the chilled macaroni with diced cooked chicken in a large bowl.
2. Whisk the dressing ingredients together in a separate bowl until smooth.
3. Pour the dressing over the salad ingredients.
4. Toss to combine, season with salt and pepper, then chill before serving.
Hint: Cool the pasta completely and refrigerate it before adding the dressing. Chill the assembled salad and toss once more before serving to redistribute the dressing.
Expert Tips
- Cut the chicken into bite-sized chunks rather than tiny crumbs for a better texture.
- The salad tastes best after the flavors have had a little time to meld; make it a few hours ahead if possible.
- Start the pasta first, then chop the other ingredients while it cooks to save time.
- Rinse pasta thoroughly with cool water after cooking and chill it to prevent it from absorbing too much dressing. Cooking the pasta until tender (not overly al dente) helps it hold the dressing without stealing it.
- Store covered in the refrigerator for up to 3 days. When transporting, keep the salad chilled in a cooler with ice or in an airtight container.
- Do not freeze this salad — mayonnaise-based dressings separate when frozen and thawed.
Variations
- Change the protein: Add or substitute ham, cooked bacon, or canned tuna.
- Extra vegetables: Stir in peas, diced bell peppers, corn, shredded carrot, or sliced jalapeño.
- Cheese: Add cubed or shredded cheddar for extra richness.
- Herbs: Mix in green onions, parsley, or cilantro for fresh notes.
Substitutions
- Lemon juice: White wine vinegar or apple cider vinegar can provide the same acidity.
- Relish: Use chopped dill pickles or dill relish if you prefer less sweetness.
- Onions: Shallots or yellow/white onions can replace red onion for a milder taste.
- Mustard: Yellow or Dijon both work well.
Omit any ingredient you don’t enjoy — the recipe is flexible.
Quick chill tip: Spread cooked pasta on a baking sheet and freeze for about 5 minutes until cool, then transfer to the fridge. Chilled pasta helps keep the salad creamy.
Serving
Serve this Chicken Macaroni Salad chilled as a side to grilled or pan-seared mains. It pairs well with ribs, steak, lamb chops, or grilled chicken.
More Salads
If you enjoy salads, try other refreshing options for summer gatherings.
If you try this recipe, please leave a star rating. Your feedback helps others find the recipe and I love hearing from you. Thank you!
Chicken Macaroni Salad
Ingredients
Chicken Macaroni Salad
- 16 oz elbow macaroni
- 3 large eggs
- 2 cups diced cooked chicken
- 1/4 cup diced celery
- 1/3 cup diced red onion or shallot
Dressing
- 2 cups mayonnaise
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons sweetened condensed milk
- 1 tablespoon mustard (yellow or Dijon)
- 4 teaspoons sweet relish
- 1/4 teaspoon salt
- 1/8 teaspoon ground black or white pepper
Instructions
- Cook macaroni. Boil 4–6 quarts water in a large pot. Add macaroni and cook about 1 minute past al dente (about 8 minutes total for many brands). Drain.
- Chill macaroni. Spread pasta on a baking sheet and place in the freezer for about 5 minutes to cool quickly, then transfer to the refrigerator until completely cold. Chilling prevents the dressing from breaking down and keeps the salad creamy.
- Hard-boil eggs. Place eggs in a pot, cover with water, bring to a boil and simmer 8 minutes. Transfer to an ice bath for 5 minutes, peel and dice.
- Make dressing. Whisk together mayonnaise, lemon juice, sweetened condensed milk, mustard, and relish until smooth.
- Assemble salad. In a large bowl combine chilled macaroni, diced chicken, diced eggs, celery, and onion. Pour dressing over the ingredients and toss to combine.
- Season and chill. Add salt and pepper to taste, toss again, cover and chill until ready to serve.
- Serve cold. Enjoy alongside your favorite grilled or pan-seared mains.
Notes
1. To poach chicken: place 2 boneless skinless chicken breasts in a pot with 2 cups water, 1 tsp salt, a pinch of pepper, and 1 tsp each garlic and onion powder. Simmer until cooked through, cool, then dice.
2. Before serving, toss the salad to redistribute dressing.
Nutrition
Additional Info
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