Chicken Macaroni Salad is a wonderfully creamy pasta salad that’s perfect for a potluck or cookout. Made with canned chicken, it’s very budget-friendly and easy to make.
With a mayonnaise base, it’s like a delicious blend between pasta salad and chicken salad. This easy Chicken Macaroni Salad also contains sweet pickle relish, hard-boiled eggs, celery, red onion, and red bell pepper. You can leave out any of these ingredients if you don’t care for them.
There’s also a touch of Dijon mustard and apple cider vinegar both of which perk up the flavor.
I don’t use canned chicken often, but I think this is a super delicious way to use it.
Chicken Macaroni Salad Recipe Tips
You don’t have to use canned chicken for this recipe but I find having some canned chicken in the pantry has been so helpful lately with super markets sometimes being low on fresh meat. Rotisserie chicken or any leftover cooked chicken can be used instead or you can swap out the chicken with tuna.
Cook the pasta to al dente (slightly firm) so it doesn’t get mushy from the dressing.
If I’m going to make this Macaroni Salad well in advance, I set aside 1/2 cup of the mayonnaise and mix it in just before serving. It’s much creamier this way.
Variations and Substitutions
- Dill pickle relish can be used instead of sweet pickle relish but I like the slight sweetness the sweet relish gives this pasta salad.
- Tuna can be substituted for the chicken.
- Try using a different pasta shape. Shells or mini farfalle work well.
Storage
Will keep in the refrigerator for 4 to 5 days.
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Watch the short video below to see how easy this recipe is to make.
Chicken Macaroni Salad
Equipment
Ingredients
- 3 1/2 cups uncooked macaroni pasta
- 1 1/2 cups mayonnaise
- 2 teaspoons dijon mustard
- 1/3 cup sweet relish
- 1/2 tablespoon apple cider vinegar
- 2 (12.5-ounce) cans chunk chicken breast, drained
- 2 hard-boiled eggs, chopped
- 2 celery ribs, finely diced
- 1/2 medium red onion, finely diced
- 1 medium red bell pepper, finely diced
- 1/2 teaspoon seasoned salt
Instructions
- Cook macaroni to al dente according to package directions. Drain.
- In a large bowl, stir together mayonnaise, dijon, relish, and vinegar.
- Add pasta, chicken, hard boiled egg, celery, red onion, red bell pepper, and seasoned salt. Stir to combine.
- Check for seasoning and add salt and pepper to taste.Refrigerate for at least 2 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Good. It makes more than listed servings. Nice texture with celery, peppers and onions. I was a little weirded out with the canned chicken but it worked. Making it for boxed lunches now for our homeless shelter.
Delicious! So easy to make. The dressing compliments the chicken. This is great for Sunday football fun or any summer cookout. If there are leftovers, Monday’s dinner will be a breeze. Thank you for this recipe.
Loved it. Just made it and ate too much! LOL
I added Wickles Pickles relish, delish. If you haven’t tried that brand, you need too! Didn’t have red onion, used a regular onion. Cut my celery very small, I don’t like big hunks of it. Used Morton’s Nature’s seasoning and some roasted garlic.PERFECT! Will make it again.
Great recipe
YumYum! Just made this and it’s awesome! Thanks for the recipe!
How many servings is this?
Is it alright to use dill relish
The pop-up ads on your blog are a pain in the butt. Constantly clicking on the “x” to be able to view the recipe. Not worth the time looking around your blog when I am trying to view recipes. Ridiculous!
Thought you also showed this with sliced sausage like andouille but can’t find that now. It was NOT andouille but that is what I’d use. TY