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    Home » Recipes » Side Dishes

    Chicken Macaroni Salad

    Published: Mar 27, 2023 by Elizabeth · Leave a Comment

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    A close-up of the chicken macaroni salad in a white serving bowl with a white graphic on the top with the title.

    This chicken macaroni salad with apples makes a great side dish that’s perfect for Spring. In this easy recipe, tender chicken and crispy apples are combined with elbow macaroni and covered with a homemade dressing. It’s an easy, budget-friendly dish that’s always a crowd pleaser.

    The chicken macaroni salad served in a white bowl, set on a white linen with a serving spoon on the top right side.

    I like using white meat chicken in this recipe. It has a mild flavor that works nicely with the other ingredients. Use the breast from a roasted chicken with the skin and bones removed. Poached chicken also works well, and it only takes about 25 minutes to make.

    Serve this cold salad at your next barbecue along with this easy coleslaw and a classic potato egg salad that go great with burgers, hot dogs, or just about any grill favorites. And if you want a meat-free option, try this macaroni salad recipe that’s just as good.

    Ingredients

    The ingredients for the side dish arranged in glass bowls on a white table. Each ingredient is labeled with small, black letters.
    • Macaroni – Elbow macaroni or other short pasta like ditalini, small shells, etc. can be used.
    • Chicken – Chicken breast works best, remove any skin or bones before dicing and chill before adding it to the salad.
    • Produce – Celery, onion, an apple, and parsley for garnish, if desired. For the onion use white, red, or yellow depending on preference. The apple can be any variety. We used red delicious because it’s what we had on hand, use your favorite.
    • Condiments – Mayonnaise, Dijon or yellow mustard, sweet pickle relish, sugar, apple cider vinegar or red wine vinegar.
    • Spices – Salt and black pepper.
    • See the recipe card for quantities and preparation.

    Instructions

    Macaroni cooking in boiling water in a large pot.

    Cook macaroni to package directions for “firm”. Use a colander to drain and then immediately rinse with cold water until cool.

    Cooked macaroni, diced onion and celery in a large, glass bowl.

    Drain the pasta well and transfer it to a bowl. Add the celery and onion and refrigerate until it is chilled.

    The condiments for the dressing in a glass bowl before they are stirred.

    In the meantime, make the dressing. Add the mayonnaise, mustard, sweet pickle relish, sugar, vinegar, salt, and pepper to a bowl.

    The condiments for the dressing combined until smooth in a glass bowl.

    Stir with a fork or small whisk until the dressing is smooth. Refrigerate until you are ready to put the macaroni chicken salad together.

    Peeled, diced apple in a glass bowl set on a white table.

    Peel, core, and cut the apple into small cubes.

    Peeled, diced apple, diced chicken, and macaroni in a large, glass bowl with a teal colored spatula on the right side.

    Add the diced apples and cubed chicken to the macaroni.

    The dressing being added to the macaroni and other ingredients in a large, glass bowl. There is a teal colored spatula on the right hand side.

    Pour the dressing on the macaroni chicken mixture.

    The dressed chicken macaroni salad after being stirred in a large, glass bowl with a teal colored spatula.

    Stir well until coated and combined.

    Cover and refrigerate until ready to serve. Garnish with parsley and extra diced celery, if desired.

    A close up of the chicken macaroni salad garnished with chopped parsley and diced celery served in a white bowl.

    Recipe Tips

    • Do not overcook the pasta. Cook until it is firm but no longer al dente.
    • Cool the macaroni quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
    • Do not prepare the apple until you are ready to put the dish together, so it doesn’t brown.

    Storing

    Keep the chicken macaroni salad chilled until ready to serve. Refrigerate leftovers as soon as possible and don’t leave them out longer than 2 hours (only 1 hour if it is above 90 degrees Fahrenheit). Throw out leftovers that have been at room temperature longer than that.

    If handled properly, store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.

    For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

    A close up of the finished dish garnished with chopped parsley and diced celery served in a white bowl.

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    Check out the Web Story for this cold macaroni chicken salad for a quick visual on making this delicious recipe.

    The chicken macaroni salad served in a white bowl, set on a white linen with a serving spoon on the top right side.
    Print Recipe
    5 from 1 vote

    Chicken Macaroni Salad

    This chicken macaroni salad with apples makes a great side dish that’s perfect for Spring. In this easy recipe, tender chicken and crispy apples are combined with elbow macaroni and covered with a homemade dressing.
    Prep Time30 minutes mins
    Cook Time10 minutes mins
    Refrigerate1 hour hr
    Total Time1 hour hr 40 minutes mins
    Course: Salad
    Cuisine: American
    Keyword: apples, chicken, cold pasta salad, macaroni
    Servings: 8
    Calories: 414kcal
    Author: Elizabeth

    Ingredients

    • 8 ounces Elbow Macaroni cooked to package directions, drained, and cooled (other short pasta can also be used)
    • 8 ounces Cooked Chicken skinless, boneless, cubed, and chilled
    • ¼ cup Finely Diced Celery plus 1-2 teaspoons for garnish if desired
    • 2 tablespoons Finely Diced Onion use white, red, or yellow onion
    • 1¼ cup Mayonnaise
    • 2 tablespoons Dijon Mustard or yellow mustard
    • 1 tablespoon Sweet Pickle Relish
    • 1 tablespoon Sugar
    • 1 tablespoon Apple Cider Vinegar or red wine vinegar
    • ½ teaspoon Salt plus 1-2 tablespoons for the macaroni cooking water (and extra at the end if needed)
    • ¼ teaspoon Black Pepper
    • 1 Apple peeled, cored, and diced
    • 1-2 teaspoons Chopped Parsley for garnish optional

    Instructions

    • Cook macaroni to package directions for “firm”. Go a little past al dente but not totally soft. Use a colander to drain it and then immediately run them under cold water until they are cool.
    • Drain the pasta well and transfer it to a bowl. Add the celery and onion and refrigerate until it is chilled.
    • In the meantime, make the dressing. Add the mayonnaise, mustard, sweet pickle relish, sugar, vinegar, salt, and pepper to a bowl. Stir with a fork or small whisk until the dressing is smooth.
    • Refrigerate the dressing until you are ready to put the macaroni chicken salad together.
    • Peel, core, and cut the apple into small cubes.
    • Add the diced apples and cubed chicken to the macaroni.
    • Pour the dressing on the macaroni chicken mixture and stir well until coated and combined.
    • Cover and refrigerate until ready to serve. Garnish with parsley and extra diced celery, if desired.

    Notes

    • Do not overcook the pasta. Cook until it is firm but no longer al dente.
    • Cool the macaroni quickly after draining. Run it under cold water to stop the cooking. Use a colander to drain it well.
    • Do not prepare the apple until you are ready to put the dish together, so it doesn’t brown.

    Nutrition

    Calories: 414kcal | Carbohydrates: 27g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 450mg | Potassium: 187mg | Fiber: 2g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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