Chicken Macaroni Salad Recipe - Allrecipes.com
Chicken Macaroni Salad Recipe
  • READY IN 4 hr

Chicken Macaroni Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    4 hrs

Directions

  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.
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Reviews More Reviews

Jul 27, 2008

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 add 1 cup of frozen peas. Drain macaroni & peas, rinse with cold water. Add less mayo (3/4 cup to taste) along with chopped celery, small cubes of cheddar cheese, chopped green onions, dry mustard, garlic salt. A bit of crumbled bacon is good, too. It can even be topped with chopped egg and papricka.

 
Apr 10, 2004

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, work potlucks, and for dinner) and everyone seems to really enjoy it. I usually have to set some aside in a seperate dish just to have leftovers!!!

 

15 Ratings

May 17, 2007

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 had leftover hubby brought it to work as his brownbag. Quick easy meal especially this summer. Thank you for sharing this. This is a keeper one.

 
Jul 15, 2009

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 like LV2COOK said) I also used Kraft real mayo.. I let the salad chill for a couple hours and it was soooo tatsty, thank you.. will make again!!

 
Jul 10, 2007

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 lots of fresh parsley instead of the lettuce, mainly because I knew I would have leftovers and thought it would keep better.

 
Jul 19, 2010

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

 
Jun 13, 2007

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

 
Jul 01, 2008

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! :-)

 

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Nutrition

  • Calories
  • 699 kcal
  • 35%
  • Carbohydrates
  • 21.7 g
  • 7%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 54.4 g
  • 84%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 544 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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