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Whip up this creamy Chicken Macaroni Salad in just 25 minutes for an easy, crowd-pleasing dish! It’s a healthy pasta salad option that’s hearty enough to be a full meal. Packed with crisp veggies and tossed in a tangy, creamy dressing, it’s a flavorful upgrade that just might become a new family favorite.
Chicken Macaroni Salad is a Filipino favorite, especially popular around Christmas and New Year’s. It’s a festive salad often served at holiday parties or family gatherings, known for its creamy dressing, tender pasta, shredded chicken, and touches of sweetness from pineapple or raisins.
This simple pasta salad is the perfect mash-up of classic pasta salad and chicken salad—creamy, hearty, and full of fresh, crunchy veggies. It’s packed with tender elbow macaroni, shredded white meat chicken, and crunchy vegetables like celery, carrots, broccoli, and red bell pepper—all tossed in a creamy dressing made with Greek yogurt, Dijon mustard, and apple cider vinegar. The vinegar gives it a tangy zip that sets it apart from your usual mayo-based macaroni salad. It’s a great side dish or main dish that’s easy to prep, packed with flavor, and always a hit the next day too.
Why You’ll Love This Chicken Macaroni Salad
- Quick and Easy: Ready in just 25 minutes, perfect for last-minute meal prep.
- Healthy Twist: Made with Greek yogurt and packed with crunchy veggies.
- Versatile: Ideal as a main dish, side, or potluck favorite.
- Perfect for leftovers: Tastes even better the next day after flavors blend overnight.
Ingredients You’ll Need
- Pasta: Elbow macaroni or ditalini pasta are ideal for capturing the creamy dressing in every bite.
- Cooked Chicken: Leftover rotisserie chicken or poached boneless chicken breasts work perfectly. (See directions for poaching below)
- Greek Yogurt: Adds a protein-rich, creamy texture without excess fat.
- Veggies: Crunchy celery, vibrant bell peppers, and broccoli provide freshness and color.
- Dijon Mustard & Apple Cider Vinegar: Gives the creamy dressing a delightful tangy kick.
How to Make Chicken Macaroni Salad
- Cook Pasta: Bring a large pot of water to a boil, cook elbow macaroni al dente according to package instructions. Drain and rinse immediately with cold water to stop cooking. Drizzle with a bit of olive oil, toss, and set aside.
- Combine Ingredients: In a large mixing bowl, mix cooked pasta with shredded chicken and diced fresh veggies. This combination offers a balance of tender pasta and crunchy veggies.
- Prepare Dressing: In a separate mixing bowl, whisk Greek yogurt, mayonnaise, dijon mustard, apple cider vinegar, seasoning salt, kosher salt, and black pepper. Adjust seasonings to taste.
- Mix and Chill: Pour creamy dressing over pasta mixture, stirring gently until fully coated. Cover and chill in the refrigerator for at least 30 minutes, allowing flavors to meld.
Poaching Chicken Directions:
Poaching is one of the easiest ways to get juicy, flavorful chicken—perfect for pasta salads. Just place 2 boneless chicken breasts in a pot and cover with water or chicken broth. I like to toss in 1 tablespoon of salt, a few minced garlic cloves, whole peppercorns, the juice and rind of half a lemon, and any herbs I have on hand like thyme or rosemary.
Bring to a gentle boil, then reduce the heat and simmer for 10–20 minutes, depending on the thickness of your chicken. Once it hits an internal temp of 165°F, let it cool slightly, then shred or chop it for your salad.
Expert Tips and Substitutions
- No Greek Yogurt? Substitute sour cream for a similarly creamy dressing.
- No Apple Cider Vinegar? Try white wine vinegar, red wine vinegar, lemon juice, or even dill pickle juice for a tangy punch. These swaps keep the creamy dressing bright and flavorful.
- Add-ins: Consider adding shredded cheddar cheese, chopped dill pickles, hard-boiled eggs, or sliced green onions for extra flavor and texture.
- Vegetable Swap: If you don’t have broccoli, cauliflower florets or green bell peppers make excellent substitutes.
- Touch of Sweetness: Add 1/4 to 1/3 cup of raisins or diced pineapple for a fun twist that complements the tangy dressing and crunchy veggies. You can also try dried cranberries, mango chunks, or chopped apples—each adds natural sweetness and a pop of color to this festive salad.
Storing and Making Ahead
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Meal Prep: This pasta salad is excellent for meal prep—simply portion into airtight containers and refrigerate.
FAQs
Can I make this Chicken Macaroni Salad dairy-free?
Yes! Substitute Greek yogurt and mayonnaise with dairy-free alternatives.
How can I make the pasta salad creamier?
Increase the amount of Greek yogurt or mayonnaise slightly until desired creaminess is achieved.
Is this salad good served immediately?
It’s delicious right away, but flavors are even better after chilling for at least 30 minutes.
What kind of pasta shapes can I use besides elbow macaroni?
Rotini pasta, ditalini, or small shells work wonderfully, too.
Can I use canned chicken?
Absolutely! Drain thoroughly and flake it apart before adding.
More Pasta Salad Inspiration
Looking for more easy pasta salad recipes to round out your table? These healthy, flavor-packed options make great sides or main dishes—perfect for potlucks, family dinners, or make-ahead lunches:
- Dill Pickle Pasta Salad
- Chicken and Berry Pesto Pasta Salad
- Tortellini Pasta Salad
- Greek Chicken Pasta Salad
- Strawberry, Corn and Avocado Tortellini Salad
Try this Chicken Macaroni Salad recipe? Don’t forget to leave a review below and let us know how they turned out!
Chicken Macaroni Salad
Ingredients
Pasta Salad
- 12 oz elbow macaroni, or ditalini pasta
- 2 cups cooked chicken, shredded or chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cups broccoli, cut into small florets
- ½ cup red bell pepper, diced
- ⅓ cup red onion, diced
- Dressing
Dressing
- 1 cup low fat plain Greek yogurt
- ½ cup mayonnaise
- 2 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar, or white vinegar
- 1 teaspoon seasoning salt
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta according to the package instructions for al dente. Drain, rinse with cold water, then add the pasta to a large bowl and stir in a teaspoon of olive oil to prevent sticking.
- To the bowl of pasta, add the chicken and vegetables, stirring to combine; set aside.
- In a separate bowl, whisk together the yogurt, mayonnaise, dijon, vinegar, salts, and pepper, seasoning to taste as needed. Pour the dressing over the bowl of pasta and stir to coat.
- Cover and chill for at least 30 minutes to allow flavors to blend, then serve.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Substitute veggies and dressing ingredients based on preference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
