Chicken Macaroni Salad

This Chicken Macaroni Salad is a quick and easy dish combining tender pasta, juicy chicken, and crisp vegetables in a creamy dressing. Perfect for picnics, barbecues, or potlucks, it’s a crowd-pleaser that's ready in just 40 minutes.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Keyword: Chicken Macaroni Salad Recipe

Servings:

Calories: 372kcal

Ingredients

1 pound elbow macaroni
1 tablespoon kosher salt
1 pound pre cooked flame grilled chicken breast strips, we used John Soules Foods brand (two 8-ounce packages)
1 ½ cups pre shredded mild cheddar cheese
20 ounces pineapple tidbits, well drained
1 cup julienne cut carrots, chopped
1 cup celery hearts, chopped
¾ cup red onion, finely chopped
¾ cup green peppers, finely diced
¼ cup sweet relish
½ cup raisins, we used Sun Maid brand
1 ½ cups mayonnaise, we used Kraft brand
1 tablespoon dijon mustard
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper

Instructions

Cook elbow macaroni according to package directions. Once cooked, drain and run cold water over the noodles as they drain. (The cool water will help stop the cooking process.) Allow the macaroni to completely drain.
Add the drained macaroni to an extra large (6-7 quart) bowl.
Carefully slice the pre cooked chicken strips into bite size pieces.
Add the sliced chicken, shredded cheddar cheese, pineapple tidbits, chopped carrots, chopped celery, chopped red onion, diced green peppers and sweet relish to the elbow macaroni.
Add the mayonnaise, mustard, kosher salt and cracked black pepper to a small mixing bowl. Whisk to combine until smooth.
Pour the mayonnaise mixture over the macaroni, chicken and vegetables. Stir to completely coat the ingredients. If you are making this ahead of time, cover tightly and chill in the refrigerator until ready to serve, otherwise serve immediately.

Notes

Using Fresh Ingredients: Always use the freshest vegetables and ingredients for the best taste and texture in your salad.
Cook the Pasta: Cook the pasta just until al dente and immediately rinse with cold water to stop the cooking process.
Drain Pineapple Well: Ensure the pineapple tidbits are well-drained to prevent excess liquid from making the salad too watery.
Shredding Cheese: If you’re shredding the cheese yourself, use a grater with larger holes for a better texture and to avoid clumping.
Chilling the Bowl: Chill the mixing bowl before adding the ingredients. This helps keep the salad cool and fresh during preparation.
Balancing the Dressing: If the dressing seems too thick, you can thin it slightly with a teaspoon of milk or lemon juice to achieve the desired consistency.
Gentle Mixing: When mixing the salad, use a large spoon or spatula to gently fold the ingredients together, preserving the shape and texture of the pasta and vegetables.
Add Some Flavor: Taste the salad before serving and adjust the seasoning with additional salt, pepper, or mustard as needed.

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