For an extra layer of flavor, try grilling the chicken breasts before dicing them. The smoky char adds a wonderful depth. Don't overcook the macaroni! Al dente is key to preventing a mushy salad. Feel free to experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, for a unique twist on the classic flavor. This salad is a great make-ahead dish for potlucks, picnics, and barbecues.
Cold Chicken Macaroni Salad
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 35 mins
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SERVING8 People
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VIEWS19
A delightful fusion of classic macaroni salad and comforting chicken salad, perfect for using leftover chicken. This recipe is a blank canvas for your culinary creativity – customize it with your favorite fruits, vegetables, or herbs for a truly personalized dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol120 mg
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Fiber2 g
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Protein16 g
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Saturated Fat4 g
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Sodium733 mg
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Sugar4 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
In a large pot, bring water to a rolling boil. Gently add the chicken breasts and continue to boil until cooked through and no longer pink in the center (approximately 15-20 minutes). Allow the chicken to cool slightly before dicing it into small, bite-sized pieces.
02
Step
8 mins
While the chicken is cooking, prepare the macaroni. In a separate large pot, bring lightly salted water to a boil. Add the elbow macaroni and cook, stirring occasionally, until al dente (about 8 minutes). Drain the macaroni thoroughly and rinse under cool water to stop the cooking process.
03
Step
15 mins
Simultaneously, place the eggs in a saucepan and cover with water. Bring the water to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. This ensures perfectly cooked, easy-to-peel eggs.
04
Step
5 mins
Carefully remove the eggs from the hot water and immerse them in cold running water until they are cool enough to handle. Peel the eggs and dice them into small pieces.
05
Step
2 mins
In a large bowl, whisk together the mayonnaise, sugar, white vinegar, onion salt, salt, yellow mustard, and black pepper until well combined. This creates the creamy and flavorful dressing for the salad.
06
Step
5 mins
Gently fold in the diced eggs, cooked macaroni, and diced chicken into the dressing. If the salad appears too dry, add a little more mayonnaise until your desired consistency is achieved. Remember, it's better to start with less and add more as needed.
07
Step
1 hrs
Cover the bowl and chill the salad in the refrigerator for at least 1 hour, or preferably up to 8 hours or overnight, before serving. This allows the flavors to meld together beautifully.
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Jeanne Dach
Jun 24, 2025I added some chopped celery and grapes, as suggested, and it was a total hit!
Jany Willmshammes
May 15, 2025This recipe is a lifesaver! So easy to use up leftover chicken and everyone loves it.
Theodore Prosacco
May 14, 2025The tip about not overcooking the macaroni is spot on. Thanks for the great recipe!