If you need an easy, make-ahead dish that everyone will love, this chicken macaroni salad is it. It’s super creamy, full of flavor, and has the perfect mix of tender chicken, pasta, and crunchy veggies. I’ve been making this for potlucks, cookouts, and lazy weekday lunches — it’s always a hit and seriously so simple to throw together.
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If you want to make you own chicken to toss in this recipe, check out my BBQ Grilled Chicken Thighs and Drumsticks. Pasta salads pair well with classic BBQ and cookout sides like Southern Baked Beans with Bacon, Southern Potato Salad, Broccoli Salad with Bacon, Oven Baked Corn and Traeger Smoked Mac and Cheese.
| Yields: | Prep Time: | Optional Chill | Total Time: |
| 7 cups | 20 mins | 1 hour | 1hr 20mins |
Table of Contents
Key Ingredients
- Mayo or Sour Cream: Adds that creamy, tangy base that ties everything together. Mayo gives richness, while sour cream brings a slight tang and lightness.
- Pickle Relish: Sweet relish balances the savory ingredients and adds a pop of acidity that keeps the salad from tasting flat.
- Mustard: Just a touch of mustard adds a subtle tangy kick.
- Onions: Red or yellow onions give a crisp bite and a savory contrast to the creamy dressing.
- Celery: Crunchy and fresh— celery adds texture.
- Pasta: The base that holds everything together. Short pasta like shells or elbow macaroni captures all the dressing and bits of flavor in every bite.
- Chicken: Lean and hearty — chicken turns this from a side dish into a full, satisfying meal.
- Boiled Eggs: Classic in many macaroni salads, chopped eggs add richness, a creamy texture, and a boost of protein.
What Type of Chicken to Use
- Rotisserie chicken – quick, flavorful, and already cooked
- Grilled chicken – adds a smoky flavor
- Poached chicken – mild, tender, and easy to shred
- Canned chicken – convenient and shelf-stable
- Leftover roasted or baked chicken – great for reducing food waste
- Boiled chicken breasts or thighs – simple and easy to season
How to Make Chicken Macaroni Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in accordance with the instructions on the package. Drain the pasta and set it aside.
- Combine the mayo, mustard, relish, garlic powder, salt, and pepper to taste in a large bowl or serving dish. Stir to combine.
- Add in the cooked pasta, celery, onions, cooked chicken, and boiled eggs.
Substitution and Add-In Ideas
- Green onions
- Sweet pickles
- Dill pickles
- Carrots
- Peas
- Bell peppers
- Cheddar cheese
- Fresh parsley
- Paprika
- Crumbled bacon
- Cherry tomatoes
- Olives
- Corn
- Hot sauce
- Ranch seasoning
- Chopped spinach
Pro Tips and Frequently Asked Questions
Use equal parts of sour cream or plain Greek yogurt.
Don’t overcook the pasta: Cook it just until al dente — it should still have a little bite. Overcooked pasta will soak up too much dressing and fall apart.
Rinse pasta with cold water: This stops the cooking immediately and helps cool it down fast so it doesn’t steam and soften further.
Chill before serving: Once everything’s mixed, let the salad chill in the fridge. This helps the flavors meld without making the pasta too soft.
Make sure the salad is well-coated. Pasta absorbs liquid as it sits, so it’s okay if it looks a little extra creamy at first.
Stir the salad before serving. Give the salad a good mix to redistribute any dressing that may have settled at the bottom.
Make it up to 1–2 days in advance. You can do 2 days, but in my experience 1 day ahead works great for the best texture. Store it in an airtight container. This keeps it fresh and prevents it from drying out.
Reserve a little dressing (mayo, relish, mustard, and spices). Stir in a few tablespoons of fresh dressing before serving to bring back creaminess if it looks a little dry.
Give it a good mix. Toss everything well before serving to redistribute the dressing and ingredients.
More Pasta Salad Recipes
Dill Pickle Pasta Salad
High Protein Chicken Pasta Salad
Bow Tie Pasta Salad with Italian Dressing
Cold Chicken Macaroni Salad
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 6-8 oz pasta Elbow macaroni or shells. I use 7oz and I like creamy salad.
- 1 cup mayonnaise
- ¼ cup pickle relish
- 1 tablespoon mustard
- ½ teaspoon garlic powder
- salt and pepper to taste
- ¼-1/2 cup diced onions I used red onions.
- ¼-1/2 cup diced celery
- 16-20 oz cooked and diced chicken
- 2-3 hard boiled eggs Diced into chunks.
Instructions
- Cook the pasta in accordance with the instructions on the package. Drain the pasta and set it aside.6-8 oz pasta
- Combine the mayo, mustard, relish, garlic powder, salt, and pepper to taste in a large bowl or serving dish. Stir to combine.1 cup mayonnaise, ¼ cup pickle relish, 1 tablespoon mustard, ½ teaspoon garlic powder, salt and pepper to taste
- Add in the cooked pasta, celery, onions, cooked chicken, and boiled eggs.¼-1/2 cup diced onions, ¼-1/2 cup diced celery, 16-20 oz cooked and diced chicken, 2-3 hard boiled eggs
- Stir to combine. Chill (at least an hour) if preferred.
Notes
Rinse pasta with cold water: This stops the cooking immediately and helps cool it down fast so it doesn’t steam and soften further.
Chill before serving: Once everything’s mixed, let the salad chill in the fridge. This helps the flavors meld without making the pasta too soft. How to Keep the Salad From Drying Out
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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