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.
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
- 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
Cook macaroni to package directions for “firm”. Use a colander to drain and then immediately rinse with cold water until 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 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.
Stir well until coated and combined.
Cover and refrigerate until ready to serve. Garnish with parsley and extra diced celery, if desired.
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.
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Check out the Web Story for this cold macaroni chicken salad for a quick visual on making this delicious 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 1-2 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.
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