Chicken Macaroni Salad

SERVES: 12

CHILL TIME: 1 Hr

COOK TIME: 10 Min

Chicken Macaroni Salad is a bit of a twist on an old favorite, and the chicken makes it substantial enough to be a complete meal. In fact, it is!

What You'll Need

1 pound elbow macaroni
6 hard-boiled eggs, chopped
1 cup chopped celery
2 cups mayonnaise
4 cups chunked cooked chicken
1 teaspoon salt
1 teaspoon black pepper

What to Do

In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
In a large bowl, combine macaroni with remaining ingredients; mix well.
Cover and refrigerate at least 1 hour before serving.

Notes

You may want to moisten this with additional mayonnaise before serving, if you've chilled it first. For a different taste variation, try adding 1 teaspoon dried dillweed or dried basil, or 1/2 teaspoon celery seed.

Have a hard time making or peeling hard-boiled eggs? Check out our tips and tricks right here!

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Morehouse17

Mar 31, 2018

I make chicken and turkey salad often but I have never used macaroni in the dish. Typically when I make chicken or turkey salad it is to use the meat before it goes bad. With this recipe, I can prepare it for a crowd and by using the macaroni, the dish will stretch and feed a lot more people.

Delphine Bryant

Mar 31, 2018

Cool idea msdeb21, I would not have thought to add frozen peas to the mix. This is a great side but it could easily be the meal in a pinch.

msdeb21

Jun 23, 2017

I love the idea of combining chicken salad and macaroni salad. We need a side dish to take to a baseball game for tail-gating and this is the perfect dish. I will add frozen peas to give it some color (and a little bit of veggie). We will enjoy this salad with burgers, chips, and cookies.

kmcartoonity 62072 74

Jun 23, 2017

I think this recipe is such a great idea! It combines two of my favorite deli salads, chicken salad and macaroni salad, into the same dish! Great for a summer lunch out on the patio! Frozen peas would be a great thing to add for a little color, or even some finely diced fresh carrots. If you wanted a lower fat version, just use your favorite reduced fat (not fat free) mayonnaise.

toniretman 5006408

Jul 15, 2015

Thought it was a little bland so did as suggested and added basil. Husband loved it

Florida Ellie

Jun 24, 2015

Sometimes I get upset over some of the comments. People can be mean. Now I am amazed that questions are about how to scale down on some of the recipes. It is for 12, and you want for 6 - just divide in 1/2 or for 12 and you want for 4 - divide by 1/3 - I don't measure exactly. I come close and after almost 60 yrs. never had a problem. Watch the Food channel - they never measure and they don't tell you the grams, and the nutritional values, etc. Can't you just know what you can eat and what you can't? I'm sorry, I'm not trying to be mean, but I sometimes think your cooks are 12 years old with no common sense.

williamblanck 2311 252

Jun 07, 2016

great response to an ever ending problem

mary2

Apr 27, 2015

So difficult to scale these recipes down. For 4 servings, I'm guessing 5 oz. pasta, 2 eggs,1/3 c celery, 1/4 cup mayo, 1 /14 c chicken, 1/4 t each salt and pepper. Sound about right? I'm also thinking yogurt might work as replacement for the mayo.