Chicken Macaroni Salad is creamy, and meaty, with a slight crunch from crisp veggies. It is the perfect summer salad to serve with grilled meats. Plus, learn my trick to ensure that your macaroni salad stays creamy and doesn’t turn dry on you!

Something about summer just calls for a tasty cold macaroni salad. After some trials, I am proud to present to you my very tasty version of a Chicken Macaroni Salad.

It contains just enough dressing to hug the salad, just the right amount of tang and it is so rich and tasty. My family can’t get enough!

Serve this macaroni salad with Pan Seared Ribeye Steak, Baked Dry Rub Ribs, or Grilled Boneless Chicken Thighs. The perfect salad for potlucks, BBQs, or picnics!

Ingredients

Here are the ingredients you need for Chicken Macaroni Salad.

• Elbow Macaroni. Elbows are classic but you could use any other small-shaped pasta you have on hand.
• Chicken. Precooked chicken like rotisserie chicken works well here. You could also cook chicken breasts in water with salt pepper, garlic and onion powder then use it. (See recipe notes for detailed instructions on how to do this.) For this recipe I used chicken breasts from a whole chicken I grilled.
• Mayonnaise. For the dressing and to add creaminess to the salad. Use full fat mayonnaise for the best creaminess. If you don’t want to use all mayonnaise in your salad, substitute half of the mayo for Greek yogurt or sour cream.
• Hard Boiled Eggs. For extra protein.
• Mustard. Yellow mustard or Dijon Mustard is fine.
• Sweet Relish.
• Lemon Juice. For a little tang which balances quite well with the slight sweetness from the sweetened condensed milk.
• Sweetened Condensed Milk. For added creaminess and a little sweetness. This won’t be a sweet salad. The sweetness of the two tablespoons of sweetened condensed milk used will just balance the flavors.
• Celery. For crunch and freshness.
• Red Onion. For crunch and a pop of color.
• Chives or Parsley. For garnish. You could also garnish with green onions or any fresh herbs you have on hand.
• Sprinkling of Paprika. For garnish.

The quantities of each ingredient are in the recipe card below.

How To Make Chicken Macaroni Salad

Here is how to make Chicken Macaroni Salad in four easy steps.

Hint: It is important to let the pasta cool down completely and chill before you add the other ingredients. That way the pasta doesn’t absorb most of the dressing resulting in a dry salad. Also, keep Chicken Macaroni Salad in the fridge. Before serving, toss to redistribute the dressing.

Frequently Asked Questions About Macaroni Salad

How do I stop my macaroni salad from absorbing the dressing? To stop macaroni salad from absorbing the creamy dressing, rinse the macaroni thoroughly with cold water after it’s done and let it chill in the fridge until completely cold then use it to make the salad.

Can I freeze macaroni salad? No. Macaroni salad doesn’t freeze well. The oil will separate from the mayo after it thaws so avoid freezing macaroni salad.

How long does chicken macaroni salad last? Chicken Macaroni Salad will last in a tightly covered bowl in the fridge for up to 3 days.

Variations and Optional Add-Ins

Make macaroni salad your own by trying the following variations and addins.

• Use diced ham instead of chicken.
• Use tuna instead of chicken.
• Add in peas.
• Add in red bell peppers.
• Add in sliced jalapenos for some heat.
• Add in sweet corn.
• Add in bacon.
• Add cheese cubes.
• Add shredded carrots.
• Add green onions.

Also leave out any ingredients in the salad if you do not love them.

Storage

Keep Macaroni Salad with Chicken covered in the fridge for up to 3 days. If transporting this salad during the summer, put the salad in a bowl and tightly cover the salad then put it in a cooler with ice so it stays cool.

DO NOT freeze macaroni salad. Mayo doesn’t freeze well and will separate and become oily once it thaws.