Chicken Macaroni Salad – Bake Play Smile

This deli-style chicken macaroni salad with tender chicken and crunchy vegetables in a delicious creamy mayo dressing is the perfect summer salad!

Taking just 15 minutes to prepare, this easy salad is always a crowd pleaser and will have everyone coming back for seconds!

For an easy salad recipe that is guaranteed to be given the tick of approval from family and friends, look no further than this easy chicken macaroni salad, with juicy chicken, tender pasta and crunchy vegetables in a creamy, tangy homemade dressing.

Make it with cooked chicken breast or leftover BBQ chicken for the easiest fuss-free meal.

Serve at summer BBQs and parties alongside other favourites like pasta salad with mayo, chicken sandwiches, creamy egg and bacon potato salad and tuna pasta salad, or enjoy on its own for an easy family dinner that can be made ahead – SO useful for those busy weeknights!

Why You’re Going To Love This Recipe

• Easy recipe – with minimal prep, and on the table in just 25 minutes, this chicken macaroni salad is such a quick and easy recipe to make.
• Family friendly – this is an easy chicken pasta meal that is popular with all ages!
• Perfect for entertaining – this crowd pleaser is perfect for family get togethers, Christmas parties and summer BBQs.
• Budget friendly – made from economical ingredients, chicken pasta salad is a delicious budget friendly meal.
• Versatile – add your favourite vegetables, use another small pasta instead of macaroni, or use parsley or basil instead of the chives.

What You Need 

This chicken macaroni salad recipe is made with fridge and pantry staples.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Dressing

• Mayonnaise – use a good quality whole egg mayonnaise, like Hellman’s, Praise or Heinz. Use full-fat mayonnaise for the best flavour.
• Sour cream – this lightens the dressing as well as providing a delicious ‘tang.’ For a lighter version, substitute with Greek yogurt.
• Vinegar – either white vinegar or apple cider vinegar.
• Dijon mustard – adds another layer of flavour to the dressing.
• Sugar – you can use either caster sugar (superfine sugar) or white sugar.
• Fresh chives – add a mild onion flavour to the dressing.
• Garlic powder – or for a stronger garlic flavour, use minced garlic.
• Salt and pepper – to season.

For The Salad

• Elbow pasta – also called macaroni. This shape of pasta holds the dressing well. Or substitute with penne, shells or spirals.
• Chicken breast cooked and diced – or save time by using a cooked BBQ chicken or pre-cooked chicken breast and dice into small pieces. Alternatively, you can cook chicken breasts from scratch using the method in this recipe.
• Capsicum – use a small red or yellow capsicum, finely diced.
• Carrot – grated. This budget friendly vegetable is available all year round and is a salad addition that is always popular with kids!
• Celery stalk – finely diced celery adds a refreshing crunch.
• Spring onion – finely chopped spring onions add a fresh and bright flavour to the salad.

Equipment Required 

You don’t need any fancy equipment to make this chicken macaroni pasta salad, in fact you hardly need any equipment at all!

• Bowl or jug – to mix the dressing ingredients in.
• Large pot – to boil the pasta.
• Large bowl – to mix the pasta salad in. That’s it!

Step By Step Instructions

This simple recipe for macaroni salad with chicken takes just 15 minutes to prepare, have it on the table ready to fill hungry tummies in just 25 minutes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1- Make The Dressing

Place the mayonnaise, sour cream, vinegar, Dijon mustard, sugar, chives, garlic powder, and salt and pepper into a bowl or jug. 

Stir well to combine then set aside.

Step 2 – Cook The Pasta

Cook the pasta in a large pan of boiling salted water until al dente, as per the packet directions. 

Drain the pasta then run it under cold water to cool. Drain again, then place in to a large bowl. 

Step 3 – Add The Chicken And Vegetables To The Pasta

Add the chopped chicken, capsicum, carrot, celery and spring onions to the cooled pasta. 

Step 4 – Pour Over The Dressing

Pour the dressing over the pasta, chicken and vegetables.

Stir to combine. Check for seasoning and add a little extra salt and pepper if required.

Step 5 – Serve

Set the pasta salad aside for 20-30 minutes before serving – this allow the flavours to fully develop.

Expert Tips

• Don’t overcook the pasta – overcooked pasta will make the salad too soft and mushy. Follow the packet directions as a guide, but the best way to test that pasta is done is to taste it! Start to test it 1-2 minutes before the end of cooking time on the packet directions. Once pasta is al dente, immediately drain and run under a cold tap to stop the cooking process and remove the starch from the pasta. 
• Choose the right size and shape of pasta – for pasta salad, small pasta with plenty of nooks and crannies to hold the dressing is ideal. Elbow pasta or macaroni are great options, but penne, spirals, bowtie or shells can also be used.
• Season the pasta – to avoid bland pasta salad, start seasoning from the beginning. Add a little salt to the pasta water while cooking.
• Seasoning the salad – once the salad is ready, be sure to taste and adjust the seasoning, if required.
• Chicken – save time by using a cooked BBQ chicken or pre-cooked chicken breast and dice into small pieces. Alternatively, you can cook chicken breasts from scratch using the method in this recipe.
• Chicken macaroni salad is best when eaten at room temperature, so take it out of the fridge around 30 minutes before serving.
• Variations – add some corn, diced red onion, or halved cherry tomatoes.

FAQs

For more easy salad recipes that pack SO MUCH flavour into every mouthful, have a look at these other popular recipes:

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Chicken Macaroni Salad

A deli-style creamy chicken macaroni salad with capsicum, carrot and celery in a mayo and sour cream dressing… the perfect summer BBQ salad!

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Course: Salads, sides

Cuisine: western

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8 people

Calories: 350kcal

Author: Lucy – Bake Play Smile

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Instructions

• Place all of the dressing ingredients into a bowl, stir well to combine and set aside.

• Bring a large pot of water to the boil. Add a large pinch of salt and cook the pasta as per the packet directions.

• Drain the pasta and run it under cold water to cool. Drain well again, then place in a large bowl.

• Add the chopped chicken, capsicum, carrot, celery and spring onions to the pasta.

• Pour over the dressing and stir to combine.

• Season with extra salt and pepper if needed.

• Set the pasta salad aside for 20 minutes before serving to allow the flavours to develop.

• Keep any leftovers stored in an airtight container in the fridge for up to 5 days. For best results, allow the salad to come to room temperature before serving.

Notes

RECIPE NOTES

• Don’t overcook the pasta – overcooked pasta will make the salad too soft and mushy. Follow the packet directions as a guide, but the best way to test that pasta is done is to taste it! Start to test it 1-2 minutes before the end cooking time on the packet directions. Once pasta is al dente, immediately drain and run under a cold tap to stop the cooking process and remove the starch from the pasta. 
• Choose the right size and shape of pasta – for pasta salad, small pasta with plenty of nooks and crannies to hold the dressing is ideal. Elbow pasta or macaroni are great options, but penne, spirals, bowtie or shells can also be used.
• Season the pasta – to avoid bland pasta salad, start seasoning from the beginning. Add a pinch of salt to the pasta water while cooking.
• Seasoning the salad – once the salad is ready, be sure to taste and adjust the seasoning, if required.
• Chicken – save time by using a cooked BBQ chicken or pre-cooked chicken breast and dice into small pieces. Alternatively, you can cook chicken breasts from scratch using the method in this recipe.
• This salad is best when eaten at room temperature, so take it out of the fridge around 30 minutes before serving.
• Variations – add some corn, diced red onion, or halved cherry tomatoes.
• Storage – store in an airtight container in the fridge for up to 5 days.
• To freeze – place the pasta into a good quality, airtight container and freeze for up to 2 months. To thaw, place it in the fridge overnight or allow it to thaw at room temperature for a few hours (don’t microwave). Then stir well.
•  

Nutrition

Calories: 350kcal | Carbohydrates: 27g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 217mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1876IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg