Chicken Macaroni Salad

This Chicken Macaroni Salad is the perfect mix of creamy, fresh, and crunch. In this recipe you’ll find tender elbow macaroni pasta, juicy chicken, smoky bacon, and crisp vegetables all tossed in a flavorful homemade dressing for an easy side dish or light meal everyone will love. It’s simple to make, great for potlucks or meal prep, and always a crowd-pleaser.

Easy Chicken Macaroni Salad Recipe

Whether you’re planning a summer picnic, hosting a backyard barbecue, or bringing a dish to a holiday gathering, this chicken elbow macaroni salad is always a hit. Its creamy texture and fresh flavors make it the perfect cold side dish for warm-weather meals, and it pairs well with everything from grilled burgers to barbecue chicken. Easy to make ahead and even better after chilling, it’s a reliable favorite for any special occasion, potlucks, family reunions, cookouts, and busy weekends when you need something simple and satisfying.

Key ingredients you’ll need to make this Chicken Macaroni Salad: (Scroll down for the full printable recipe card and quantities.)

• Pasta – I use twisted elbow macaroni noodles with ridges which really clings to the dressing. You can use classic elbow macaroni, plus water and salt for cooking.
• Chicken – Two heaping cups of cubed rotisserie chicken.
• Cheese – Freshly shredded sharp cheddar cheese.
• Bacon – Classic cut bacon that’s been cooked and chopped or crumbled.
• Dressing – Mayonnaise, sour cream, buttermilk or whole milk.
• Seasonings – One packet dry ranch seasoning, granulated sugar (OR sweetener or choice), garlic salt, onion powder and black pepper. The sugar balances the flavor but doesn’t make the dressing sweet.
• Tomatoes – Cherry tomatoes cut in half or quartered if they’re larger. These add the acidity to the taste.
• Peppers – One red bell pepper and one green bell pepper for crunch.
• Onion – Red onion adds a zing to the flavor.
• Green Onions – Thinly sliced green onions for garnishing.

How to Make Chicken Macaroni Salad Recipe

• Boil the Macaroni – Cook the macaroni in salted boiling water per the package instructions until al dente. Drain well.
• Cook the Bacon – Fry the bacon over medium-high heat until crispy. Remove to a platter to drain then chop.
• Make the Dressing – Whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
• Toss in the Fresh Vegetables – Add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
• Combine – Add the hot pasta to the dressing and vegetable mixture along with the chicken, bacon and shredded cheese. Stir until fully coated.
• Chill – Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
• Serve – Stir well prior to serving. Transfer to a bowl and garnish with reserved bacon and green onions.

Kitchen Equipment to Make Chicken Macaroni Salad

• Large pot for cooking the macaroni and colander for draining.
• Sharp knife and chopping board.
• Cheese grater.
• Balloon whisk.
• Large bowl.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Protein – You could make this pasta salad using turkey in place of chicken.  You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
• Pasta – You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
• Bacon – You can use 1 cup of cubed ham in place of bacon.
• Sugar – You can use an alternate artificial sweetener in place of white sugar.
• Veggies – You could add one finely diced rib of celery or carrots for extra crunch.
• Pickle Relish – You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
• Fresh Herbs – You could add parsley, chives or green onion.
• Cheese – You could use colby jack cheese or pepper jack cheese for spice.
• Grate Your Own Cheese – For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
• Don’t Rinse the Hot Pasta – Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this, as the starch on the pasta helps the dressing adhere.

Storage and Leftovers

• Leftovers – Store leftover Chicken Macaroni Salad in an airtight container chilled in the refrigerator for up to 4 days.
• Freezing – I don’t recommend freezing as the dressing can break down and the macaroni salad can become runny once it’s thawed.

More Easy Pasta Salad Recipes to Make

• Homestyle Macaroni Salad is a picnic and bbq staple.
• Italian Spaghetti Salad can double as a side dish or an entree.
• Chicken Bacon Ranch Pasta Salad makes a filling meal for a warm day.
• Tuna Macaroni Salad is a potluck favorite.
• This Pizza Pasta Salad is a tasty sidekick for grilling and casual dining.
• Layered Southwestern Cheese Tortellini Salad is an edible centerpiece for your table.
• BLT Macaroni Salad is a fan favorite!
• Mediterranean inspired Greek Pasta Salad.
• Pasta Salad with Italian Dressing from Carlsbad Cravings.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander

Print

Chicken Macaroni Salad

A creamy and delicious chicken elbow macaroni salad made with tender pasta, juicy chicken, and crisp vegetables. Perfect for quick lunches, BBQs, picnics, and potlucks.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword chicken-macaroni-salad-recipe

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chilling time 4 hours hours

Total Time 4 hours hours 37 minutes minutes

Servings 16 servings

Ingredients

• 12 oz twisted elbow macaroni or classic elbow macaroni plus water and salt for cooking
• 8 slices bacon
• 1 1/2 cups mayonnaise
• 1 8 oz container sour cream
• 2/3 cup buttermilk or whole milk
• 1 1.0 oz packet dry ranch seasoning
• 2 tsp granulated sugar (OR sweetener or choice)
• 1 1/2 tsp garlic salt
• 1 tsp onion powder
• 1 tsp black pepper
• 1 cup cherry tomatoes cut in half or quartered
• 1 medium red bell pepper seeded and diced
• 1 medium green bell pepper seeded and diced
• 1 medium red onion diced
• 2 heaping cups cubed rotisserie chicken
• 2 cups shredded sharp cheddar cheese
• 2-3 Tbsp thinly sliced green onions, for garnishing

Instructions

• In a large pot cook the macaroni in salted boiling water per the package instructions until al dente. Drain well and set aside.
• In a large skillet, fry the bacon over medium-high heat until crispy. Remove to a platter lined with doubled paper towels to drain, then chop. (Freeze the drippings for a future meal).
• In a large mixing bowl use a whisk to combine the mayonnaise, sour cream, buttermilk, ranch seasoning, sugar, garlic salt, onion powder and black pepper.
• To the bowl add the cherry tomatoes, red bell pepper, green bell pepper and red onion. Stir to combine.
• After draining the macaroni, add it to the dressing and ve4getable mizture. Stir until fully coated.
• To the macaroni add the chicken and bacon. Serve some bacon for garnishing. Stir until evenly distributed. Add the cheddar cheese, stirring to combine.
• Place into the fridge to cool for 1 hour, stirring periodically. Once cooled, place into an airtight container.
• Stir well prior to serving. Transfer to a bowl and serve chilled garnished with reserved bacon and green onions.

Notes

• Protein – You could make this pasta salad using turkey in place of chicken.  You can also use boneless chicken breast, chicken thighs or leftover roast chicken.
• Pasta – You could use another kind of small to medium-sized pasta. Rotini, medium shells or classic elbow macaroni.
• Bacon – You can use 1 cup of cubed ham in place of bacon.
• Sugar – You can use an alternate artificial sweetener in place of white sugar.
• Veggies – You could add one finely diced rib of celery or carrots for extra crunch.
• Pickle Relish – You could add a dollop of sweet pickle relish or dill relish to the mayo-based dressing.
• Fresh Herbs – You could add parsley, chives or green onion.
• Cheese – You could use colby jack cheese or pepper jack cheese for spice.
• Grate Your Own Cheese – For the best flavor, grate your own cheese. Pre-shredded cheese is a terrific convenience but it includes anti-caking agents that can cause it to be dry.
• Don’t Rinse the Hot Pasta – Some cook’s recommend draining the pasta and rinsing with it cold water. I don’t recommend doing this as the starch on the pasta helps the dressing to adhere.

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