Chicken Macaroni Salad combines tender pasta with shredded chicken, hard-boiled eggs, celery, red onion, pickles, and a creamy, tangy dressing. It’s hearty, flavorful, and ideal for potlucks, BBQs, or a simple weeknight meal. Ready in about 30 minutes plus chilling time, this budget-friendly salad serves 8–10 people and is easy to customize.
I’m a pasta lover—sometimes I even eat it for breakfast—and pasta salad is my go-to in warmer months and for events like tennis matches. This version is light yet filling, full of savory chicken and the small pasta shapes I prefer.
It’s also great for using up leftovers. Aside from a classic chicken salad, this macaroni salad is one of my favorite ways to repurpose cooked chicken. The add-ins are flexible: swap spices, proteins, or crunchy vegetables to suit your pantry and taste.
If only I could keep my husband from sampling spoonfuls before it reaches the table!
More Pasta Salad Recipes
- Best Pasta Salad Recipes – a collection of top pasta salad ideas
- Dill Pickle Pasta Salad – tangy, pickle-forward flavor
- Southern Macaroni Salad – creamy Southern-style macaroni salad
- Amish Pasta Salad – an old-fashioned sweet-and-tangy macaroni salad
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See the recipe card below for the complete ingredient list and exact quantities.
Ingredient Notes
Macaroni: Choose small pasta shapes—elbows, small shells, or small twists—so every bite contains a mix of ingredients and is easy to eat.
Chicken: Cooked chicken breast is used here; rotisserie or leftover baked chicken works well. Canned chicken can be used in a pinch but adjust seasoning and texture as needed.
Hard-Boiled Eggs: Make a batch ahead or buy pre-cooked eggs to save time. Dice them small for even distribution.
Mayo: Regular, light, or fat-free mayonnaise all work. You can replace part of the mayo with plain yogurt or sour cream for a tangier dressing, but keep some mayo for creaminess.
Mustard: Whole-grain mustard adds texture and flavor. Dijon is a fine substitute if you prefer a smoother mustard.
Pickles: A mix of sweet and dill pickles gives balanced flavor; sweet relish also works if you like a sweeter profile.
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How To Make Chicken Macaroni Salad
- Cook the macaroni until al dente according to package directions. Drain and rinse under cold water to stop the cooking, then let cool completely.
- Dice the chicken, hard-boiled eggs, celery, red onion, and pickles into similar-sized pieces for even texture and easier eating.
- In a large bowl, combine the cooled pasta with diced chicken, eggs, celery, onion, pickles, mayonnaise, mustard, salt, and pepper. Toss until everything is evenly coated.
- Chill the salad for at least 30 minutes before serving; the flavors are best after about an hour. Stir before serving to redistribute the dressing.
Refer to the recipe card below for ingredient amounts and full instructions.
Storage & Serving
Refrigerator: Keep leftovers in an airtight container for up to 4 days. Stir before serving to redistribute the dressing.
Room Temperature: Do not leave the salad out for longer than 1.5–2 hours because of the mayonnaise-based dressing. To keep it cool, set the serving bowl inside a larger bowl filled with ice.
Freezing: Not recommended. Freezing changes the texture of eggs, mayo, and vegetables, making the salad watery and mushy when thawed.
Best After Chilling: Allow at least 30 minutes chilling time; one hour lets the flavors meld best.
Keep Extra Mayo: Reserve a small amount of mayo to stir in just before serving if the salad looks dry after chilling.
Variations
Add Bacon: Sprinkle crispy crumbled bacon on top just before serving for a smoky crunch.
Different Veggies: Add diced bell peppers, shredded carrots, or peas for more color and texture.
Cheese: Stir in cubed cheddar or shredded cheese for extra richness.
Grapes: Halved grapes add a sweet contrast similar to a Waldorf-style salad.
Nuts: Add chopped pecans or walnuts for crunch.
Spicy: Mix in a dash of hot sauce or cayenne to the dressing for heat.
Italian Style: Use a vinaigrette or Italian dressing instead of mayo for a lighter, herb-forward version.
Pickle Preference: Use all dill or all sweet pickles depending on the flavor direction you prefer.
Avoid These Pasta Salad Mistakes
- Wrong Pasta Shape: Use small shapes like elbows or shells; avoid long noodles for picnic-friendly salads.
- Undercooked Pasta: Al dente pasta absorbs dressing and holds texture better than undercooked pasta.
- Overcooked Pasta: Overcooked pasta becomes mushy and releases water as it sits; rinse in cold water to stop cooking.
- Bland Flavor: Season the dressing: mustard, a splash of vinegar, salt, pepper, or hot sauce will help.
- Too Much Dressing: Start with less dressing and add more as needed to avoid overpowering the ingredients.
- Wrong Timing: Add dressing only after the pasta is cooled so it doesn’t become watery; allow the salad to marinate for best flavor.
- Missing Crunch: Add crunchy vegetables or nuts for texture contrast.
Frequently Asked Questions
Yes. Canned chicken works if needed—rinse and drain it well and shred or break up larger pieces to improve texture.
Yes. Prepare up to one day in advance. The flavors often improve after chilling overnight; reserve a little extra mayo to refresh it before serving if desired.
Overcooked pasta releases water as it cools. Vegetables with high water content can also release moisture. Cook pasta al dente, rinse well in cold water, and serve within a few hours of dressing.
No more than 1.5–2 hours at room temperature because of the mayonnaise and eggs. Keep the serving bowl over ice or replenish from a refrigerated batch.
Freezing is not recommended. Eggs, mayonnaise, and vegetables typically become watery and lose their texture after freezing and thawing.
Yes. Try Italian, ranch, or a Greek-style vinaigrette for different flavor profiles, but expect a change in texture and taste.
You can leave them out—the salad will still be tasty and satisfying without eggs.
Recipe Tips & Tricks
- Use rotisserie chicken to save time—just shred and add.
- Cook the macaroni al dente, rinse in cold water, and drain thoroughly to avoid mushiness.
- Dice all ingredients to a similar size for a uniform texture.
- Mix sweet and dill pickles for a more complex flavor.
- Chill at least 30 minutes; one hour is best for the flavors to meld.
- Keep a little extra mayo on hand to stir in before serving if needed.
- Keep the salad chilled and avoid leaving it at room temperature for long periods.
- Add crispy bacon at the last minute so it stays crunchy.
- Prefer small pasta shapes like elbows or shells—long noodles are hard to serve at gatherings.
- Stir the salad before serving; ingredients settle in the fridge.
This chicken macaroni salad is a potluck favorite—people always ask for the recipe.
If you enjoy this recipe, please leave a five-star review in the comments. Thanks!
Chicken Macaroni Salad Recipe
Chicken macaroni salad with tender chicken, eggs, vegetables, and a creamy mustard-mayo dressing. Great for picnics and potlucks.
Prep Time: 5 minutes • Cook Time: 15 minutes • Total Time: 20 minutes • Servings: 12 • Author: Jennifer Stewart
Ingredients
- 16 ounces macaroni noodles
- 2 cups cooked, diced chicken
- 1 medium red bell pepper, seeded and diced
- 1 small red onion, diced small
- 2 ribs celery, diced small
- ½ cup dill pickles, diced
- 2 large hard-boiled eggs, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Cook the Pasta
- Bring a large pot of water to a boil and add pasta. Add salt if desired.
- Cook until al dente according to package directions. Drain and rinse under cold water until cool.
Prep Ingredients
- Dice the onion, celery, red pepper, pickles, hard-boiled eggs, and chicken into small, bite-sized pieces.
Assemble Macaroni Salad
- In a large bowl, combine the cooled pasta, chicken, onion, bell pepper, pickles, celery, eggs, mayo, and mustard.
- Stir to combine and season with salt and pepper to taste.
- Chill for at least 30 minutes before serving. Enjoy.
Notes
- Rotisserie chicken is a convenient shortcut.
- Rinse and drain pasta well after cooking to prevent watery salad.
- Reserve a little mayo to refresh the salad before serving if it appears dry.
- Add crispy bacon at the last minute to keep it crunchy.
- Use small pasta shapes for best texture and ease of serving.
Nutrition (per serving)
Calories: 318 kcal • Carbohydrates: 30 g • Protein: 12 g • Fat: 16 g • Saturated Fat: 3 g • Sodium: 339 mg • Fiber: 2 g
More Chicken Recipes
Favorite Chicken Recipes
- Blackened Chicken
- Chicken and Avocado Salad
- Chicken Ramen Stir Fry
- Chicken Tortillas
- Cream Cheese Chicken Enchiladas
- Creamy Chicken Noodle Casserole
- Chicken with Artichokes and Sun-Dried Tomatoes in Cream Sauce
- Easy Slow Cooker Italian Chicken
- Garlic and Ginger Caramel Chicken Thighs
- Hot Chicken and Pancake Tacos
- One Skillet Chicken and Broccoli Alfredo Pasta
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