Chicken Macaroni Salad is the dish I make when the fridge is looking a little random and the day feels too busy for anything complicated. It’s cold, creamy, and comes together with simple pantry stuff, which is exactly what I need on a weeknight or before a backyard hang. Maybe you’ve got leftover chicken, a half bag of pasta, and some veggies that need love. Perfect. This salad turns those into something bright, satisfying, and picnic friendly. Let me show you how I build it so it stays tasty, never gloopy, and makes everyone ask for seconds.
Cold Chicken Macaroni Salad Ingredients
Here’s what I reach for when I want a bowl that tastes fresh, balanced, and not too heavy. The combo below gives you creamy, a little sweet tang, and a nice crunch. Feel free to adjust amounts to your taste.
- 8 ounces elbow macaroni, cooked al dente and cooled
- 2 cups cooked chicken, chopped or shredded (rotisserie is a lifesaver)
- 1/2 cup celery, finely chopped for crunch
- 1/2 cup red bell pepper, diced small
- 1/4 cup red onion or green onions, minced
- 1 medium carrot, grated
- 1/2 cup frozen peas, thawed
- 1/3 cup sweet pickle relish, drained
- 1/2 cup pineapple tidbits, well drained (optional but bright)
- 3/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 teaspoons yellow or Dijon mustard
- 1 to 2 teaspoons sugar or honey, to balance
- 1 tablespoon apple cider vinegar or lemon juice, for tang
- Salt and black pepper to taste
- Pinch of paprika plus a little dried dill or parsley (optional)
Smart notes for the ingredients
Cook pasta a touch firm so it holds up in the dressing and doesn’t go mushy. If you only have shell pasta or bow ties, those work too. For chicken, leftover grilled thighs add great flavor, while poached breast gives you a cleaner bite. Pineapple adds pop and moisture, but if you’re not into sweet fruit in savory dishes, skip it and add extra bell pepper. And whenever you add raw onion, rinse it under cold water for 10 seconds to take the edge off, so it doesn’t steal the show.
How to Make Cold Chicken Macaroni Salad
This is a simple toss together recipe, but a few steps make it shine. The number one tip is to cool your pasta and pat your mix ins dry, so your salad stays creamy without watering down.
- Boil the macaroni in salted water until just al dente. Drain and rinse briefly with cold water to cool. Shake off extra moisture.
- Whisk the dressing in a large bowl: mayonnaise, sour cream or yogurt, mustard, vinegar or lemon, sugar, a pinch of salt, pepper, and paprika. Taste and adjust. You want a slightly bright, creamy flavor at this stage.
- Fold in the chicken, celery, bell pepper, onions, carrot, peas, relish, and pineapple if using. Stir gently so the chicken pieces stay intact.
- Add the cooled macaroni and toss to coat. If it looks a touch dry, add a spoonful more mayo or a splash of milk to loosen.
- Chill at least 45 minutes before serving. Resting time lets flavors mingle and the dressing hug the pasta just right.
- Before serving, taste again and adjust salt, pepper, and acid. A squeeze of lemon at the end can wake everything up.
Make ahead and storage tips
For the freshest texture, keep a little extra dressing in the fridge and stir it in right before serving. Store leftovers in a sealed container for up to 3 days. If the salad tightens up overnight, loosen with a spoon of yogurt or a drizzle of milk. And if you’re packing this for a picnic, nest the container in a bowl of ice or use a cooler; keeping it cold maintains that safe, creamy goodness.
“I brought this to our neighborhood potluck and came home with an empty bowl and two requests for the recipe. It’s got that perfect creamy crunch and tastes even better the next day.”
What are the health benefits of eating Chicken Macaroni Salad?
Balanced is the word. You’re getting protein from the chicken to keep you full and steady, plus carbs from the pasta for energy. The veggies add fiber, vitamins, and color, which helps keep portions satisfying without relying only on dressing. If you swap in some Greek yogurt for part of the mayo, you score extra protein and a lighter feel while keeping creaminess.
There’s also something to be said for enjoying foods that feel familiar and happy. A chilled pasta salad with real ingredients can be part of a smart meal plan, especially when you pair it with crisp greens or fruit. If sodium’s on your radar, rinse canned ingredients like pineapple and go easy on salt. And remember, a reasonable portion with lots of vegetables goes a long way for balance.
Lighter tweaks that still taste good
Use half mayo and half yogurt, and bump up the crunchy veggies like celery and bell pepper. Choose whole wheat macaroni for extra fiber that helps with fullness. Add herbs like dill or parsley for fresh flavor without extra calories. And season with acid smartly; a splash of vinegar or lemon brightens everything so you can keep the dressing amount in check.
How to Make Filipino Chicken Macaroni Salad
Filipino style leans creamy, sweet, and party ready. It’s the bowl that shows up at birthdays, holidays, and potlucks. The flavors are cheerful and comforting, and the texture is extra creamy with mild sweetness that even picky eaters get into.
Start with cooked and cooled elbow macaroni. Stir together a dressing of mayonnaise, a splash of condensed milk, and a little sugar. Add a pinch of salt and a squeeze of lemon or calamansi if you have it to balance the sweetness. Fold in shredded chicken, pineapple, sweet pickle relish, grated carrot, peas, and small cubes of processed cheese or mild cheddar. Chill, then adjust sweetness and salt before serving. Some cooks like raisins for pops of sweetness, and others add diced red bell pepper for color and crunch. Both are great.
What makes it Filipino style
It’s creamier, slightly sweeter, and packed with mix ins that create a party vibe in every bite. The condensed milk adds a signature silkiness and kid friendly sweetness. Pineapple and relish keep the flavors bright. If you want it extra creamy, try a little all purpose cream or a touch more mayo. Just chill long enough for the pasta to absorb the dressing and soften into that classic holiday texture.
What are some substitutes I can use for ingredients I don’t have in this Chicken Macaroni Salad?
No chicken? Use turkey, ham, tuna, or even chickpeas for a budget friendly vegetarian spin. If you’re missing elbow macaroni, small shells, ditalini, or bow ties work well. Out of mayo? Try a mix of yogurt and a bit of olive oil, plus an extra pinch of salt and mustard for body. No relish? Finely chop dill pickles and add a pinch of sugar. If you don’t have pineapple, diced apple or grapes bring sweetness and crunch. For bell pepper, swap cucumber or extra celery, just pat them dry so they don’t water down the bowl. And if you’re short on vinegar, lemon juice gets the job done with a bright kick.
For herbs, dried dill is lovely, but parsley or chives add freshness too. If you want a little smoke, a tiny bit of smoked paprika adds depth. And when the dressing feels heavy, thin it gently with a tablespoon of milk until it’s silky, not gloopy. The goal is a creamy, balanced, cold salad that still tastes lively on day two.
Common Questions
How long can it sit out at a picnic? Keep it under 2 hours at room temp, or 1 hour if it’s very hot. Store on ice when possible.
Can I make it the day before? Yes. In fact, it gets better. Keep a little extra dressing to stir in right before serving so it’s perfectly creamy.
What chicken is best? Rotisserie chicken is fast and flavorful. Poached or leftover grilled chicken also works. Just avoid overly sauced or spicy chicken unless that’s the vibe you want.
How do I stop it from getting watery? Drain everything well and pat wet ingredients dry. Cool the pasta completely before mixing. Add dressing slowly and chill to set.
How do I make it kid friendly? Keep onions mild by rinsing them, go easy on the pepper, and consider a touch of sweetness from pineapple or a tiny bit more relish.
Ready to chill and dig in?
If you’ve been on the hunt for a no fuss bowl that still feels special, this cold pasta salad hits the sweet spot. It’s quick to make, easy to adapt, and great for feeding a crowd or just stocking the fridge for the week. Keep it simple, keep it cold, and don’t forget a squeeze of lemon to finish. I hope this becomes your go to for busy nights, lazy weekends, and every potluck in between. Happy cooking and enjoy every creamy, crunchy bite. 
Cold Chicken Macaroni Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Salad
- Cuisine: American
- Diet: Paleo
Description
A refreshing and creamy chicken macaroni salad, perfect for busy weeknights or summer picnics. This dish combines tender chicken, al dente macaroni, and crunchy vegetables with a tangy dressing.
Ingredients
- 8 ounces elbow macaroni, cooked al dente and cooled
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced small
- 1/4 cup red onion or green onions, minced
- 1 medium carrot, grated
- 1/2 cup frozen peas, thawed
- 1/3 cup sweet pickle relish, drained
- 1/2 cup pineapple tidbits, well drained (optional)
- 3/4 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 teaspoons yellow or Dijon mustard
- 1 to 2 teaspoons sugar or honey
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and black pepper to taste
- Pinch of paprika plus a little dried dill or parsley (optional)
Instructions
- Boil the macaroni in salted water until just al dente. Drain and rinse briefly with cold water to cool. Shake off extra moisture.
- In a large bowl, whisk together mayonnaise, sour cream or yogurt, mustard, vinegar or lemon, sugar, a pinch of salt, pepper, and paprika to create the dressing. Taste and adjust seasoning.
- Fold in the chicken, celery, bell pepper, onions, carrot, peas, relish, and pineapple if using. Stir gently.
- Add the cooled macaroni and toss to coat. If it looks dry, add a little more mayo or a splash of milk.
- Chill for at least 45 minutes before serving, to allow flavors to mingle.
- Before serving, taste again and adjust salt, pepper, and acid if necessary.
Notes
Store leftovers in a sealed container for up to 3 days. For best texture, keep a little extra dressing in the fridge to stir in before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg