This Creamy Tangy Chicken Macaroni Salad Recipe is a classic make-ahead pasta salad, meant to be served cold, which makes it pot luck perfect. With chicken breast, peas and an irresistible creamy mayonnaise dressing, this is one of those “can’t stop eating” recipes.
Exactly What Is Chicken Elbow Macaroni Salad?
Chicken macaroni salad is a cold pasta salad made with elbow macaroni, cooked chicken, crisp vegetables, and a creamy dressing. It’s classic all-American comfort food. It's often served as a make-ahead lunch, picnic side dish, or easy comfort food dinner. It’s a perfect recipe to add to your Summer BBQ plans, or for that office potluck. Why? Because it’s a make-ahead recipe and It’s a guaranteed crowd pleaser.
What Makes My Version Better Than Traditional Chicken Macaroni Salads?
- It’s all about the dressing. An addicting flavor with perfect balance between creamy, sweet and tangy.
- Texture: Tender chicken and elbow macaroni, alongside a medley of fresh uncooked crunchy vegetables, all coated in a creamy sweet and tangy dressing = irresistible.
- Make Ahead: The dressing stays creamy after refrigeration. I like to overdressing this macaroni salad a bit. Without being heavy, it keeps the macaroni silky and moist even after a long rest in the refrigerator, making this the perfect make ahead pot luck recipe.
- It Travels Well: Great for back yard BBQs, office potlucks, and Summer dinners.
- Bright: This recipe also adds a touch of dill to brighten the overall flavor.
- Easy: This is an easy salad recipe to make, so if you’re a beginner cook, you can take this one to the bank and enjoy the compliments.
Everyone adores a good old-fashioned pasta salad, especially during Summer months when macaroni salads rule. And there’s something about peas and pasta that sends this one over the top.
I’ve enjoyed this recipe for nearly 35 years, compliments of a co-worker. Its hands down, our favorite chicken macaroni salad. And that’s a big compliment, since I’ve hardly met a macaroni salad I didn’t like. And it never fails, every time I take this to any type of gathering, I’m asked for the recipe.
Let’s take a look.
Ingredients Macaroni Chicken Salad
- Pasta: Keep it simple and traditional with elbow macaroni noodles.
- Frozen Peas.
- Boneless Skinless Chicken Breast: Cook the chicken breast in advance.
- Mayonnaise: Use a name brand mayo such as Best Foods, Dukes or Hellmans.
- Onion, sweet, yellow or white onion. Avoid red onion as the flavor is very strong and will over-power the other ingredient flavors.
- Apple Cider Vinegar: Combined with the sugar, brings a perfect tangy flavor.
Chef-Tip: Vinegar is an MVP pantry workhorse that I use almost as much as salt and pepper. Vinegar is an acid. Adding just a small amount will brighten and balance flavors.
Ingredient Substitutions
- Pasta: Use any short curved pasta shape. I like shell shaped pasta for this recipe or something fun like Cavatappi.
- Dill Weed: This recipe calls for dried dill weed. If you have access to fresh dill you can most certainly substitute it. Fresh dill will also work well as garnish.
- Vinegar: If you don’t have apple cider vinegar, white vinegar will work well here, as well as unseasoned rice vinegar.
Pro Tip: When substituting dried herbs for fresh, a good rule of thumb is 1 Tablespoon of fresh herbs = 1 teaspoon dried herbs. Some herbs season better when used in dried form. Oregano is a good example.
Best Chicken To Use
- My Preference: When I make this salad, I roast boneless skinless chicken breasts in the oven for about 30 minutes. Once cooked and cooled, I cut them into bite-sized pieces. It’s how I’ve always made this recipe.
- Rotisserie Chicken: You can use rotisserie chicken, but keep in mind they can come highly seasoned, which will change the flavor of this salad a bit. And possibly in a good way. It’s also a convenient way to make this chicken pasta salad.
- Canned Chicken: Canned chicken breast also works well for this recipe. When I acquired this recipe from my friend, it was listed as the ingredient to use. Drain and chop if necessary.
- Chicken Thighs: Chicken thighs also work well here. The meat will stay juicier after refrigeration. Either grilling or roasting the thighs works well here.
Pro Tip Knife Skills: Always keep the hand that’s gripping the knife clean and dry. A wet hand could cause slips resulting in nicks or worse a nasty slice on your hand.
How To Make Chicken Macaroni Salad, It’s Easy!
- Step 1: Cook macaroni noodles properly according to package instructions for al dente. Season the water well with salt. Drain well.
- Step 2 : Add the warm pasta to a large mixing bowl and top with the remaining ingredients. Tip: Warm pasta will absorb the flavors better.
- Step 3: Using a large spoon, gently stir to combine. Refrigerate at least two hours before serving.
Tips For The Best Chicken Pasta Salad
- Cook the pasta al dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked al dente, it will continue to absorb the moisture and flavor from the mayo sauce. Don’t over cook the pasta, or you’ll have a mushy pasta salad.
- Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
- This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.
Storage and Leftovers
- Refrigerator: Store any leftovers in an air tight container in the refrigerator for up to 4 days. This is one of those recipes that tastes better with time.
- Freezer: You can freeze this macaroni salad, but please note the texture may be compromised once thawed. If it’s grainy, add a bit more mayo and stir. I find the best storage containers are gallon sized freezer bag. Just stand them up, spoon in the leftover pasta salad and squeeze the air out. They can then lay flat for convenient space saving storage.
What To Serve It With: BBQ and Cookout Favorites
Since chicken is added to this macaroni salad, it’s somewhat of a main course pasta salad, which makes it perfect to take to a pot luck. However, it also works well if you’re feeding a crowd, or hosting a back yard barbecue and need a variety. It will go well with any grilled burgers, steak kabobs or grilled flank steak. Baked Beans are also a popular side for back yard cookout party.
Variations, Add-In Ideas
I personally wouldn’t fiddle with this chicken macaroni salad recipe, it’s that good … but if you’d like here are some add-ins.
- Chopped carrot.
- Chopped hard boiled egg
- Chopped mild bell pepper, like orange or red bell pepper. Green bell peppers may bring too strong of a flavor.
- Want to make this a tuna macaroni salad? Use drained canned tuna in place of chicken breast.
FAQS
I like to keep it traditional and use elbow macaroni. It’s nook and crannie shape is designed to hold a creamy sauce. You can also use shell macaroni or a curvy shape like rotini or cavatappi.
A trick I learned from Culinary School, don’t rinse cooked pasta because it washes away the natural starches from the pasta. Those starches help the sauce cling to the pasta which is also a key to keep the pasta from drying out. The only reason you see instructions to do so is to help stop the macaroni from cooking while it’s draining in the colander.
Once this macaroni salad is sent to the refrigerator for it’s rest, the pasta will continue to soak up the creamy dressing. This recipe is scaled to slightly overdress the salad to keep the texture creamy and silky.
Recipe For Chicken Macaroni Salad
Serve this pasta salad in a shallow pasta dish garnished with ground black pepper, chopped chives, or chopped fresh dill. Serve the salad cold or at room temperature.
Chicken macaroni salad is a timeless classic that brings together the best of flavors and textures in a single dish. You’re going to love serving this because of the compliments you’ll receive.
Explore More Comfort Food Pasta Salads
And if you’re looking for even more pasta recipes, either for main course or side dishes, don’t miss my Pasta Category. You’ll find lots of mouthwatering recipes, including the most popular on my site for Fleming’s Steakhouse Mac and Cheese.
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Chicken Elbow Macaroni Salad (Cold Chicken Pasta Salad Recipe)
Ingredients
- 16 ounces elbow macaroni cooked according to package instructions
- 2 cup chicken breast cooked and chopped
- 8 ounces frozen peas
- 1 cup celery finely chopped
- ¾ cup sweet onion finely chopped
- 1 ¾ cup mayonnaise
- ¼ cup cider vinegar
- 3 Tablespoon sugar
- 1 Tablespoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspooon dried dillweed or 1 tablespoon fresh dill, chopped.
Instructions
- Roast the chicken breasts in a non-stick sprayed casserole dish in a 350 degree oven for 30 minutes, or until a digital thermometer reads the internal temperature of 165 degrees. Let cool and chop into bite sized pieces.
- Cook pasta according to package instructions for al dente.
- In the meantime chop all vegetables. Once the pasta is cooked, drain in a colander.
- Place drained pasta in a large mixing bowl. Add all of the remaining ingredients and stir gently to combine.
- Taste and adjust flavors to suite your palate. If you like it sweeter, add a little bit of sugar. If you think it's too sweet, add a little more salt or vinegar.
Notes
-
Cook the pasta al dente stage. Flavors in this pasta salad will benefit from a rest in the refrigerator overnight. If the pasta is cooked al dente, it will continue to absorb the moisture and flavor from the mayo sauce. Don’t over cook the pasta, or you’ll have a mushy pasta salad.
-
Let the salad rest in the refrigerator for a couple of hours, or even over night. This will marry the flavors.
-
This is a good chance to practice your knife skills. Try to cut the celery and onion into equal sized pieces. Doing so will improve the appearance of the salad. Uniform pieces will also insure a more enhanced flavor experience due to even distribution. Uniform cuts will also improve the appearance of this salad.
Nutrition
Chicken Macaroni Salad Recipe …It’s What’s for Dinner.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Even my husband liked it and he is a picky eater.
Wonderful. Thanks for taking the time to write the review. So glad hubbie liked the recipe.