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Chicken mac salad in blue bowl with pink spoon.
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Chicken Macaroni Salad

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch
Cuisine: American
Servings: 8
Calories: 496kcal
Author: Amy Palanjian

Equipment

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)
US Customary - Metric

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.

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.

Nutrition

Calories: 496kcal | Carbohydrates: 46g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 683mg | Potassium: 349mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2852IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 2mg