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Chicken Macaroni Salad

Rated as 4.42 out of 5 Stars

"A macaroni salad with a twist- chicken! You may need to adjust the amount of mayonnaise once it spends some time in the refrigerator."
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4 h servings 699
Original recipe yields 10 servings


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  1. In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
  2. In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
  3. Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
  4. Add drained elbow macaroni to chicken mixture. Toss to coat.
  5. Refrigerate for several hours before serving.

Nutrition Facts

Per Serving: 699 calories; 54.4 21.7 30.6 91 544 Full nutrition

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Read all reviews 14
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After a few changes this is a great "summer salad" to serve for dinner. First boil 2 lg chicken breasts until done in salted water. In same water cook the macaroni, during the last 2 minutes ad...

My family really likes this mac salad!! The only thing I do different is I use corn instead of the mixed veggies, due to my husbands preference. I have made this several times (family holidays, ...

l made this for our dinner. But l made a little change l didn't put only 1/2 cup of mayonise because we don't want lots of mayo and it turns out great. This is good one my husband like it. We ha...

Good recipe, however I changed a few things.. instead of mixed vegs, I added a bag of frozen peas, couple stalks of celery and green onions along with some choopped up cheddar cheese.. (just lik...

I am giving 5 stars because the salad was a pleasant surprise. Because it is the summer, I decided on fresh corn and edamame instead of using the canned veggies it called for. Also, I added lo...

I thought this recipe was good. My mom and enjoyed the Chicken Macaroni Salad. I plan on making it again.

mmmm! This was an excellent recipe! I used half as much mayonnaise and it still came out really good.

I sauted the chicken in garlic and dried basil then set aside. I follow the recipes then add one can of corn. I made this for my hubby lunch for one week and he didn't complain! :-)

We loved it!!! I did do some changes though I added a finely chopped onion and about 1/2 tsp of mustard. I only used 2 1/2 large spoonfuls of mayo. I was very skeptical about using the canned ve...