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Chicken Macaroni Salad in a large glass bowl.
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Chicken Macaroni Salad Recipe

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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 6
Calories: 262kcal
Author: Irina

Equipment

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

    • 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.
    • The dried cranberries add a nice sweetness, but if you prefer less sweetness, substitute with chopped dill pickles for a tangy bite.

Nutrition

Calories: 262kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 527mg | Potassium: 178mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1753IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg