This chicken macaroni salad is an easy, budget-friendly side dish made with tender chicken, crisp apples, elbow macaroni, and a creamy homemade dressing. It's perfect for parties, picnics, and summer cookouts. It's also one of my favorite make-ahead lunches.
What's great about this recipe
- Easy to Make: Simple ingredients and easy prep make this a recipe you'll want to make again and again.
- Make-Ahead Friendly: Prepare it in advance and refrigerate until you're ready to serve, making entertaining and meal prep easier.
- Budget-Friendly: Made with affordable ingredients like elbow macaroni, chicken, and apples, this salad is an economical side dish. It's also a great way to use up leftover cooked chicken.
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Ingredients you'll need
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Macaroni - Elbow macaroni works best, but other short pasta shapes like ditalini or small shells can also be used.
Chicken - I like using white meat chicken because its mild flavor pairs well with the other ingredients. Leftover cooked chicken is perfect for this recipe. Use the breast from a roasted chicken with the skin and bones removed, or poached chicken, which takes about 25 minutes to make.
Produce - Celery, onion, apple, and parsley for garnish, if desired. Use white, yellow, or red onion, depending on your preference. Any crisp, sweet apple works well. I used Red Delicious because that's what I had on hand, but feel free to use your favorite.
Condiments - Mayonnaise, Dijon or yellow mustard, sweet pickle relish, sugar, and apple cider vinegar or red wine vinegar.
Seasonings - Salt and black pepper.
📖 See the recipe card for quantities and preparation.
How to make chicken macaroni salad
- Cook the macaroni according to the package directions (remember to salt the water) until it's just past al dente. Drain in a colander, then immediately rinse with cold water until cool.
- Drain the pasta well and transfer it to a large bowl. Add the celery and onion, then refrigerate until 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 a small whisk until smooth. Refrigerate until ready to assemble the salad.
- Peel, core, and cut the apple into small cubes.
- Add the cubed chicken and diced apples to the macaroni.
- Pour the dressing on the macaroni chicken mixture.
- Stir well until coated and combined. Cover and refrigerate until ready to serve.
Garnish with parsley and extra diced celery, if desired, and serve.
Storing instructions
Keep chilled: Keep the chicken macaroni salad refrigerated until ready to serve. Refrigerate leftovers as soon as possible and do not leave them at room temperature for more than 2 hours, or 1 hour if the ambient temperature is above 90°F.
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Freezing is not recommended because the mayonnaise-based dressing may separate and become watery when thawed, and the apples and celery will lose their crisp texture.
For more information on food storage and food safety, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Don't overcook the pasta: Cook the macaroni just past al dente. We rinse it with cold water to stop the cooking, but avoid overcooking it so the pasta doesn't get mushy.
- Cool the macaroni completely: After draining, rinse the macaroni with cold water to stop the cooking process, then drain it well. Refrigerate until chilled before adding the dressing so the pasta doesn't absorb too much of it.
- Prepare the apple last: Wait until you're ready to assemble the salad before peeling and dicing the apple to help prevent it from browning.
Serve this chicken macaroni salad at your next barbecue with our easy coleslaw recipe and classic potato egg salad. They pair perfectly with burgers, hot dogs, chicken, and just about anything off the grill. If you're looking for a meat-free option, try this creamy macaroni salad or simple marinated tomatoes.
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📖 Recipe
Chicken Macaroni Salad
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 tablespoon for the macaroni cooking water (and extra at the end if needed)
- ¼ teaspoon Black Pepper
- 1 Sweet Apple peeled, cored, and diced (we used Red Delicious)
- 1-2 teaspoons Chopped Parsley for garnish optional
Instructions
- Cook macaroni to package directions. Remember to add 1 tablespoon salt to the boiling water. 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.
- Taste and add salt if needed. As a reference we did not add extra to ours.
- Cover and refrigerate until ready to serve. Garnish with parsley and extra diced celery, if desired.
Notes
- Don't overcook the pasta: Cook the macaroni just past al dente. Rinse it with cold water to stop the cooking.
- Chill before assembling: Refrigerate the macaroni until chilled before adding the dressing so it doesn't absorb too much and dry out the salad.
- Prepare the apple last: Peel and dice the apple just before assembling the salad to help prevent it from browning.
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Nutrition
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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