With simple ingredients and the easiest method, this delicious Chicken Macaroni Salad is here for easy meals. It’s great for meal prep, potlucks, on-the-go sports dinners, and more.
With as busy evenings can be, I have been needing more flexible healthy family meals that can be made ahead—or made quickly right before we need them. And this Chicken Macaroni Salad is perfect.
Quick Look: Chicken Macaroni Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Serving: 8
- Flavor Profile: Creamy pasta salad with subtle crunch from fresh veggies
- Difficulty: Easy, perfect for everyday family meals and meal prep
- Why to Make: It’s a quick, protein-rich pasta salad with less work
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This is a version of my Chicken Salad with Canned Chicken, but has different veggies for more crunch and the addition of pasta. It’s similar to a recipe I ate as a kid, and it’s super satisfying from the fiber and protein.
Why this Recipe Works
With a super simple method, the ease of canned chicken, and a pleasing mix of textures (that are still easy for little kids to chew), this is a nutritious pasta salad that’s perfect for busy days—and picnics!
It works as a toddler lunch idea, an easy mom lunch Idea, or a make-ahead lunch. So when you’re in the mood for pasta salad and you’ve already enjoyed my Pesto Pasta Salad and Healthy Pasta Salad with Chicken, try this one!
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chicken Macaroni Salad so you know what to pick up from the store or have ready.
- Elbow pasta: I like to use elbow pasta here for the classic macaroni shape. Any small shape of pasta can work though, including rotini, small shells, or ditalini.
- Olive oil: A little olive oil helps the drained pasta not stick together as it cools enough to mix with the rest of the ingredients.
- Canned chicken: I like to use drained canned chicken in this recipe because it’s easy. You can also use shredded rotisserie chicken or any other cooked boneless chicken breast you like. (My Chicken Bites or Yogurt Chicken would work.)
- Carrot and cucumber: Using both of these adds color and texture to the pasta salad. I like to finely mince them, so they are easy to chew in the mixture.
- Red onion: I like to add this, minced, for flavor and color. To help make sure it’s not to pungent for little kids, I mince it, add it to a strainer, and run it under cold water for about 30 seconds. That takes the bite out of the fresh onion.
- Mayonnaise and Dijon mustard: This combination adds moisture to the pasta salad without adding too much richness. If you prefer, you can sub plain Greek yogurt for the mayo or use vegan mayo.
- Black pepper, salt, fresh parsley, fresh lemon juice (optional to taste)
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How to Make Chicken Macaroni Salad
Here’s a preview of how to make this Chicken Macaroni Salad so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Prep the veggies. Cook and drain the pasta.
Step 2. Drain the chicken.
Step 3. Add all ingredients to a medium bowl and stir.
Step 4. Add more salt and pepper to taste. Add parsley and lemon juice for more flavor if desired
Chicken Macaroni Salad FAQs
Sure, feel free to add minced celery, cherry tomatoes, bell peppers, carrots, or another veggie your family enjoys.
Cook according to package directions, then drain and toss with a little olive oil. This will help prevent the al dente noodles from sticking together as they cool slightly.
Sure, that will work the same.
How to Store
Store in an airtight container for up to 5 days in the fridge.
Best Tips for Success
- Add cubes of cheddar cheese, crumbled goat cheese, or minced bell pepper for more flavor, if desired.
- Dairy-free: Use vegan mayo.
- Add diced hard-cooked eggs, some sweet pickle relish or dill relish, and/or use regular yellow mustard instead of Dijon.
- Serve as a main dish or as a side dish alongside my Baked Chicken Tenders, Fish Nuggets, Zucchini Burgers, or Chicken Fritters.
- Gluten-free: Use gluten-free pasta.
More Easy Pasta Salad
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Chicken Macaroni Salad
Ingredients
- 1 pound elbow pasta (cooked and cooled slightly)
- 1 tablespoon olive oil
- 25 ounces canned chicken (2 12.5 ounce cans)
- 1 cup minced carrot
- 1 cup minced cucumber
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ¼ cup minced red onion
- ½ teaspoon black pepper
- ½ teaspoon salt
- Fresh parsley, fresh lemon juice (optional to taste)
Instructions
- Cook the pasta according to package directions. Drain, then toss with olive oil to prevent sticking. Let cool for at least 10 minutes.
- Drain the chicken. Prep the veggies
- Add chicken to a medium bowl with the rest of the ingredients. Stir well, breaking up the chicken chunks as you go.
- Add more salt and pepper to taste. Add parsley and lemon juice for more flavor if desired.
Equipment
Notes
- Store in an airtight container for up to 5 days in the fridge.
- Add cubes of cheddar cheese, crumbled goat cheese, or minced bell pepper for more flavor, if desired.
- Dairy-free: Use vegan mayo.
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