Chicken Macaroni Salad: Creamy & Crunchy
This isn't your average deli pasta salad. Our ultimate Chicken Macaroni Salad balances tender protein, crunchy fresh vegetables, and a creamy, tangy dressing that hits every flavor note. It's the perfect make-ahead side dish for barbecues, picnics, or a filling lunch on the go.
Equipment
- 1 Large Stock Pot For boiling pasta
- 1 Colander For draining/rinsing
- 1 Large mixing bowl
- 1 Whisk For the dressing
- 1 Silicone Spatula For gentle folding
Ingredients
- 16 oz Elbow Macaroni Dry weight
- 2 cups Chicken Breast Cooked and cubed or rotisserie
- 1.5 cups Real Mayonnaise Full fat recommended for best texture
- 1 cup Celery Finely diced
- 0.5 cup Red Onion Minced
- 0.5 cup Sweet Pickle Relish
- 3 whole Hard Boiled Eggs Chopped
- 0.5 cup Red Bell Pepper Diced
- 1 tsp Yellow Mustard
- 1 tsp Garlic Powder
- 1 pinch Sea Salt To taste
- 1 pinch Black Pepper Cracked
Instructions
- Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the elbow macaroni and cook until al dente (usually 7-8 minutes). Do not overcook.
- The Shock Method: Drain the pasta immediately and rinse under ice-cold water until the noodles are completely cool. This removes starch and stops the cooking process. Drain well.
- Prep the Mix-ins: While the pasta drains, cube the chicken, chop the eggs, and dice your vegetables (celery, onion, red pepper) to a uniform size.
- Make the Emulsion: In your large mixing bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, garlic powder, salt, and pepper.
- Combine: Add the cooled pasta, chicken, and vegetables to the bowl with the dressing.
- Fold Gently: Using a silicone spatula, gently fold the mixture until everything is evenly coated in the dressing.
- Chill: Cover the bowl tightly and refrigerate for at least 1 hour (preferably 4 hours) to let the flavors meld and the pasta absorb the sauce.
Notes
- Do Not Freeze: Because this recipe relies on mayonnaise and fresh crunch from celery, it will separate and become mushy if frozen.
- The "Dry" Fix: If the pasta absorbs too much dressing overnight, stir in 1 extra tablespoon of mayo or a splash of milk before serving to bring back the creaminess.
- Lighter Version: Substitute half of the mayonnaise with plain Greek yogurt for a lower calorie, tangy alternative.