Chicken Macaroni Salad

Making chicken macaroni salad always brings me back to family gatherings that started early in the morning, long before the guests arrived.

I remember standing on a wooden stool in the kitchen, stirring bowls that felt almost too big for my small hands.

My mother believed that every family meal, no matter how simple or grand, deserved real attention. Nothing rushed, nothing careless — just real food prepared with care.

My job was usually chopping vegetables. The crunch of celery and the bright colors of peppers always felt exciting to me, like I was part of something important.

And the chicken? It was always prepared fresh by my grandmother, who said you could taste the difference in every bite.

Now, making this salad feels like those moments again — no rush, no shortcuts — just steady hands building flavors that make sense together.

That creamy dressing coating every curl of macaroni, those crisp bites of vegetables, tender chicken tucked between each forkful — it’s not just food, it’s a memory you can taste.

I’ve kept this recipe just like I learned it, with the same care and the same flavors we grew up with. Simple, creamy, fresh, balanced. Just how it should be.

Chicken Macaroni Salad Recipe

Ingredients

• 2 cups elbow macaroni (uncooked)
• 1 ½ cups cooked chicken breast (shredded or cubed)
• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon dijon mustard
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper (freshly ground preferred)
• ½ teaspoon sugar
• ½ cup carrot (small dice)
• ½ cup celery (thinly sliced)
• ¼ cup red bell pepper (small dice)
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: crackers for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
2. While the pasta cools, prepare the chicken. You can use leftover cooked chicken, rotisserie chicken, or boil chicken breasts in lightly salted water for about 15-18 minutes until cooked through. Once cooked, shred or cube the chicken into bite-sized pieces.
3. In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, black pepper, and sugar. Whisk until smooth and creamy.
4. Add the cooled macaroni, shredded chicken, diced carrots, sliced celery, and diced red bell pepper to the bowl. Toss gently with a spatula or large spoon until everything is evenly coated in the creamy dressing.
5. Stir in the chopped parsley, mixing gently to distribute the freshness throughout the salad.
6. Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to blend and the salad to chill properly.
7. Give the salad a gentle stir before serving. Taste and adjust seasoning with a bit more salt, pepper, or lemon juice if desired.
8. Serve chilled with optional crackers on the side for added crunch and texture.

Can I Use Rotisserie Chicken For This Recipe?

Using rotisserie chicken can save time and add more flavor to your salad.

• Pre-Cooked Convenience: Rotisserie chicken is fully cooked and tender, making it easy to shred or cube for salads.
• Added Flavor: It usually has a seasoned skin that adds extra flavor to the overall dish.
• Skip Boiling Chicken: By using rotisserie chicken, you can skip the step of cooking raw chicken, making preparation faster.

If you use rotisserie chicken, make sure to remove the skin if you don’t want too much seasoning or fat in your salad. Shred or cut it into bite-sized pieces and add it just like you would with boiled chicken.

What’s The Right Way To Cook Chicken For This Salad?

Cooking chicken properly makes a big difference in texture and flavor.

• Boiling Method: Place chicken breasts in a pot of water with a pinch of salt. Let it gently boil for 15 to 18 minutes until cooked through.
• Check Doneness: Cut into the thickest part of the chicken. If the inside is white with no pink, it’s ready.
• Rest Before Cutting: Let the chicken rest for 5 minutes before shredding or cubing to keep it juicy.

Can I Make Chicken Macaroni Salad Ahead Of Time?

Preparing this salad in advance is a great way to save time for events or family meals.

• Flavors Improve: The longer the salad sits (up to a certain point), the more the flavors blend together, making it taste better.
• Ideal Time Frame: Prepare it up to 24 hours before serving and keep it refrigerated.
• Avoid Over-Soft Pasta: If making a day ahead, slightly undercook the macaroni so it doesn’t become too soft by the next day.

How Do I Store Leftover Chicken Macaroni Salad?

Proper storage keeps the salad fresh and safe to eat.

• Use Airtight Containers: Store the salad in a sealed container to stop it from drying out or absorbing odors from other foods.
• Refrigeration Time: It stays fresh in the fridge for up to 3 days.
• No Freezing: Avoid freezing because the creamy dressing may separate and lose its smooth texture after thawing.

Can I Add More Vegetables To This Chicken Macaroni Salad?

Adding more vegetables is a great way to boost nutrition and color.

• Sweet Corn: Adds a soft sweetness and works well with the creamy dressing.
• Green Peas: Give a fresh bite and extra color.
• Cucumber: Offers a cool crunch but should be deseeded to avoid making the salad watery.
• Spring Onions: Adds mild sharpness and freshness.
• Chopped Pickles: For a tangy kick, small diced pickles or relish can be added.

How Can I Keep The Macaroni From Sticking Together?

Sticky pasta can ruin the texture of the salad if not handled properly.

• Rinse After Cooking: After draining the pasta, rinse it under cold water. This removes the surface starch that makes pasta sticky.
• Toss In Dressing Quickly: Don’t let the cooked macaroni sit dry for too long. Toss it with part of the dressing soon after cooling.
• Add A Drizzle Of Oil: A small drizzle of oil while the pasta cools can also help keep it separated.

Can I Make It Healthier Without Losing Flavor?

Yes, you can adjust the ingredients without making it taste bland or boring.

• Use Greek Yogurt: Replace part of the mayonnaise with plain Greek yogurt for extra protein and a slight tang.
• Add Fresh Herbs: More parsley, dill, or chives can freshen up the flavor naturally.
• Choose Whole Wheat Pasta: If you want more fiber, use whole wheat elbow macaroni. It has a nuttier flavor but still works well with creamy dressings.
• Skip The Sugar: If you prefer a more savory salad, leave out the sugar or reduce the amount.

Why Does The Dressing Sometimes Get Thick After Refrigeration?

It’s normal for creamy dressings to thicken when cold.

• Chilling Effect: Mayonnaise and sour cream become firmer at cold temperatures, making the whole salad seem thicker.
• Solution: Stir well before serving. If needed, add a splash of milk, water, or a small spoonful of mayonnaise to loosen it up.
• Taste Check: After adjusting the texture, taste again and add a little lemon juice or salt if needed to freshen the flavor.

What Can I Serve With Chicken Macaroni Salad?

Pairing this salad with the right side dishes makes the meal more complete.

• Grilled Meat: Chicken or beef skewers match perfectly with creamy pasta salads.
• Fresh Bread Or Rolls: Serve with soft bread, baguettes, or crackers for added crunch.
• Roasted Vegetables: Roasted zucchini, carrots, or potatoes can balance the creamy texture.
• Light Soups: A clear vegetable or chicken broth works nicely as a starter before serving this salad.