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.

Course Salad

Cuisine American

Keyword apples, chicken, cold pasta salad, macaroni

Prep Time 30

Cook Time 10

Refrigerate 1

Total Time 1 40

Servings

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