This Chicken Macaroni Salad recipe is a simple and delicious dish that's perfect for any occasion. Elbow macaroni, tender chicken, crunchy veggies, and sweet dried cranberries are tossed in a creamy garlic lemon dressing that ties everything together. It's easy to make and is packed with delicious ingredients!
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The Chicken Macaroni Salad is a go-to recipe for any occasion. Like my Chicken, Sausage, and Rice dish and my Salmon and Quinoa Salad, I’ve made this macaroni salad for picnics and potlucks (where it’s always a crowd-pleaser). It’s also a favorite in my household for kids’ lunches, being both nutritious and filling. For dinner parties, it works wonderfully as a light starter or a side dish to complement other mains. On busy days, it’s my go-to for a quick yet wholesome meal that requires minimal effort! It's just so versatile!
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Reasons to love this recipe
- Super Quick and Easy: Simple ingredients and simple steps mean you can whip this up in no time.
- It's Packed with Flavor: Creamy dressing, tender chicken, crunchy veggies, and sweet cranberries make every bite delicious. For a similar flavor profile, you should also try this Chicken Salad with Apples and Cranberries.
- Kid-Approved: The familiar flavors and ingredients make it a favorite for kids’ lunches or family meals.
- Great to Make Ahead: Like this Russian Vinaigrette Salad, this salad tastes even better after chilling, so it’s perfect for prepping in advance as meal prep.
- Wholesome and Filling: Loaded with chicken, veggies, and pasta, it’s a satisfying and balanced dish.
Ingredients
- Chicken: Canned chicken is perfect for this recipe. I use it in these Croissant Chicken Salad Sandwiches as well. It's convenient and ready to use, especially if you're short on time. Be sure to drain it well and shred it for the salad. Rotisserie chicken is also a great option. It's perfect for added flavor and as a juicy and tender option. If you prefer a slightly smoky flavor, use grilled chicken.
- Pasta: The classic choice for a macaroni salad is elbow macaroni. Its small size and curved shape work perfectly when mixed with the other ingredients. We'll be cooking it al dente.
- The Veggies: Celery, cucumbers, cabbage, red onion, and carrots add crunch, color, and freshness to the salad!
- Dried Cranberries: Bring a pop of sweetness!
- The Dressing: Just a little bit of mayo, lemon, garlic, and salt and pepper.
***see the recipe card at the end of this post for the full list of ingredients and quantities
Substitutions and variations
- Chicken: Canned tuna (in water or oil) is a quick and flavorful swap. For a plant-based option, use canned chickpeas like in this Chickpea and Crab Salad. You can also use diced ham, which adds a salty, savory flavor. Leftover turkey, shredded or diced, is an excellent substitute too, especially after holiday meals. Try this Leftover Turkey Salad (with Gnocchi) recipe for another good way to use leftover turkey.
- Elbow Macaroni: You can also use fusilli or rotini pasta. Their spiral design traps the dressing, adding more flavor. Bowtie pasta, like I use in this Parmesan Pasta with Roasted Vegetables recipe also works great in this recipe.
- Dried Cranberries: The dried cranberries add a nice sweetness, but if you prefer less sweetness, substitute with chopped dill pickles for a tangy bite.
- Dressing Variations: Swap half or all of the mayo with Greek yogurt for a lighter, dressing. Add a drizzle of olive oil for extra creaminess. Avocado dressing would also work well in the salad. Simply mash or blend ripe avocado with a bit of mayo, lime juice, garlic, and a pinch of salt. Or use this Cilantro Lime Tahini Sauce as a healthy dressing variation.
- Veggie Variations: You can also use multi-colored bell peppers, cherry tomatoes, green onion, and/or some microgreens. You can find out more about microgreens and their benefits in this Broccoli Microgreens Breakfast Sandwich post.
Preparation
See the recipe card below for details preparation steps.
STEP 1: Soften the cabbage
Place shredded cabbage in a large mixing bowl. Sprinkle with salt and massage gently to soften it. Let sit for 5 minutes.
STEP 2: Make the dressing
In a small bowl, whisk together mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
STEP 3: Assemble the salad
Add the remaining ingredients to the bowl with the softened cabbage and pour the dressing over the salad.
STEP 4: Stir and adjust seasoning
Toss the salad gently to combine, ensuring all ingredients are evenly coated. Taste the salad and add more salt if desired.
Top Tips
- Use good-quality canned chicken or freshly shredded cooked chicken for the best flavor.
- Make sure to cook the macaroni al dente, as it will hold its shape better and won't become mushy when mixed with the dressing.
- To save time, chop the vegetables and prepare the dressing in advance. You can also cook the macaroni a day ahead and store it in the fridge.
- Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the dressing to infuse the ingredients.
- If the salad seems dry after chilling, stir in an extra spoonful of mayonnaise or a splash of lemon juice to freshen it up.
Frequently Asked Questions
Yes, rinsing macaroni in cold running water is best. It stops the cooking process, cools the pasta to prevent the dressing from melting, and removes excess starch to keep the salad from getting sticky. Just be sure to drain it well before mixing it with the other ingredients!
This could be because the pasta absorbed too much dressing while it was still warm. Make sure the pasta is completely cooled before mixing it with the dressing. Overcooked pasta can also affect the texture, so make sure to cook it al dente. Also, check that the dressing isn’t too thick—thin it slightly if needed, and balance the amount of veggies and add-ins with enough dressing for a creamy consistency.
Yes! In fact, this salad tastes even better after chilling for a few hours or overnight, allowing the flavors to meld together. Just be sure to store it in an airtight container in the fridge.
Serving suggestions
Chicken Macaroni Salad is so versatile! It makes a great side dish alongside grilled meats, such as the grilled beef in this Cinnamon Pineapple and Beef Appetizer. You can simply pair it with crusty bread or soft dinner rolls for a more filling meal, or enjoy it on its own as a light lunch or dinner. It also works well as a filling for wraps or sandwiches, or you can pair it with refreshing fruit such as diced pineapple or diced mango!
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Recipe
Chicken Macaroni Salad Recipe
Equipment
- Medium Pot for cooking pasta
- Colander for rinsing pasta
Ingredients
To Cook the Pasta:
- 4 cups water
- ½ teaspoon salt
- 1 cup dried elbow macaroni
For the Dressing:
- ½ cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon lemon juice from fresh lemon
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
For the Salad:
- 1 cup cabbage
- ¼ teaspoon salt
- 2 celery stalks chopped
- 1 medium carrot peeled, rinsed, and shredded
- ¼ cup red onion chopped
- 1 medium cucumber diced
- ½ cup dried cranberries
- 1 can chicken 12 oz, drained and shredded
Instructions
Cook Macaroni (skip this step if you're using leftover macaroni):
- Bring water to a boil in a medium pot, add salt and the dried elbow macaroni and cook for 7-8 minutes, or until al dente (a little firm to the bite). Stir occasionally to prevent sticking.4 cups water, ½ teaspoon salt, 1 cup dried elbow macaroni
- Drain the cooked pasta and rinse it under cold water to cool it down and stop the cooking process. Set it aside to drain thoroughly.
Soften the Cabbage:
- While the macaroni is cooking, shred the cabbage and place it in a large bowl, sprinkle with salt, and gently massage it with your hands. This will soften the texture and release some of the moisture. Set it aside.1 cup cabbage, ¼ teaspoon salt
Prepare the Dressing:
- In a small bowl, mix together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.½ cup mayonnaise, 1 clove garlic, 1 tablespoon lemon juice, ½ teaspoon salt, ¼ teaspoon ground black pepper
Assemble the Salad:
- Add the cooled pasta, celery, carrot, red onion, cucumber, and dried cranberries to the bowl with the dredded cabbage. Add the drained canned chicken and mix gently to combine.2 celery stalks, 1 medium carrot, ¼ cup red onion, 1 medium cucumber, ½ cup dried cranberries, 1 can chicken
- Pour the dressing over the salad and toss well to combine. Cover and refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled and enjoy!
Notes
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- Use good-quality canned chicken or freshly shredded cooked chicken for the best flavor.
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- Make sure to cook the macaroni al dente, as it will hold its shape better and won't become mushy when mixed with the dressing.
-
- To save time, chop the vegetables and prepare the dressing in advance. You can also cook the macaroni a day ahead and store it in the fridge.
-
- Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the dressing to infuse the ingredients.
-
- If the salad seems dry after chilling, stir in an extra spoonful of mayonnaise or a splash of lemon juice to freshen it up.
-
- The dried cranberries add a nice sweetness, but if you prefer less sweetness, substitute with chopped dill pickles for a tangy bite.
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