Dinnertime in my childhood home was never complete without a chilled bowl of my mom’s famous chicken macaroni salad. She’d make it on Sunday afternoons—big enough to last through lunchboxes, late-night snacks, and second helpings at the dinner table. It wasn’t fancy, but it was filled with the kind of comfort only home cooking can bring. Today, I’m sharing that same memory-rich recipe, one that still tastes like summer picnics and backyard laughter.
Why This Recipe Works
- Time-Tested Comfort Food: This is a salad that’s been passed around family cookouts, birthday tables, and church potlucks for generations. Its simplicity is part of its charm, evoking warm memories and familiar flavors.
- Make-Ahead Friendly: You can prepare it the night before, and it only gets better as the flavors mingle. Perfect for busy weeknights or weekend gatherings.
- Filling and Balanced: With protein from chicken, carbs from pasta, and a creamy, tangy dressing, it’s a complete dish on its own or a hearty side.
- Kid and Crowd Friendly: Even picky eaters love this dish—it’s mild, creamy, and easy to personalize with mix-ins like peas or pickles.
- Great Use for Leftovers: This salad is the ideal way to use up leftover boiled chicken or rotisserie, stretching your grocery dollars while creating something special.
Ingredients
- 2 cups elbow macaroni, uncooked
- 2 cups cooked chicken breast, shredded or diced
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp yellow mustard
- 2 hard-boiled eggs, chopped
- 1 celery stalk, finely chopped
- ¼ cup sweet pickle relish
- ½ cup frozen peas, thawed
- ¼ cup finely chopped red bell pepper
- ¼ cup chopped red onion
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
Equipment Needed
- Large pot for boiling pasta
- Medium saucepan for boiling eggs
- Colander
- Mixing bowls (1 large, 1 small)
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Rubber spatula or large spoon
Instructions
Step 1: Boil the Macaroni
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, usually 8–9 minutes, until al dente. Don’t overcook—you want the pasta to hold its shape once mixed with the creamy dressing. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process and prevent sticking. Let it sit to cool completely. Tip: Lightly tossing the drained pasta with a teaspoon of oil can help keep it from clumping as it cools.
Step 2: Boil and Prep the Eggs
While your pasta is cooking, bring another small pot of water to a gentle boil. Lower the eggs into the water and boil for 10–12 minutes until hard-cooked. Once finished, transfer the eggs to a bowl of ice water to cool quickly—this makes peeling easier. Peel and chop them into bite-sized pieces. The eggs add a creamy richness and nostalgic bite that rounds out the salad beautifully.
Step 3: Make the Creamy Dressing
In a small bowl, combine the mayonnaise, sour cream, yellow mustard, apple cider vinegar, salt, and black pepper. Stir until smooth and creamy. The mustard and vinegar balance the richness of the mayo with just the right tang. This dressing is the soul of the salad—it ties every other ingredient together with a silky, slightly tangy coating that’s both familiar and satisfying.
Step 4: Combine Chicken and Veggies
In a large mixing bowl, add the shredded chicken, celery, peas, red bell pepper, red onion, and pickle relish. Stir gently to combine. These ingredients give the salad bursts of texture—crunchy, chewy, fresh, and sweet. Tip: If serving this to kids, you can finely dice or even omit the red onion to mellow the flavor without losing the texture.
Step 5: Fold in the Pasta and Eggs
Once your pasta is fully cooled, add it to the chicken mixture along with the chopped eggs. Use a rubber spatula to gently fold everything together. You want each bite to have a bit of chicken, some pasta, a pop of veggie, and that creamy egg richness. Take your time and mix with care to avoid mashing the ingredients.
Step 6: Add Dressing and Chill
Pour the dressing over the salad and fold until everything is evenly coated. Be generous—it’s okay if it seems slightly saucy at first, as the pasta will absorb some of the dressing while chilling. Taste and adjust salt or pepper if needed. Cover the bowl and refrigerate for at least 2 hours, ideally overnight. This resting time allows the flavors to meld and gives the salad its signature cold, creamy texture that’s so comforting straight from the fridge.
Step 7: Serve with Heart
When ready to serve, give the salad a quick stir and garnish with a few sprigs of parsley or a sprinkle of paprika if you like. Serve it alongside sandwiches, barbecue ribs, or all by itself with a tall glass of iced tea. This dish doesn’t just feed—it comforts, it hugs, and it brings everyone to the table.
Tips and Tricks
Let It Rest
The longer your chicken macaroni salad sits, the better it tastes. This is one of those dishes where a little fridge time works magic. The dressing soaks into the pasta, the flavors harmonize, and the texture becomes creamier.
Use Leftover Chicken
This is the perfect opportunity to use leftover roast or poached chicken. Just be sure to shred or dice it small so it mixes evenly. If starting from raw, boil or poach boneless chicken breast in lightly salted water for about 15 minutes until cooked through.
Balance Creaminess
Depending on the brand of mayo or sour cream you use, you might find the dressing too thick or thin. You can loosen it with a splash of milk or extra vinegar, or thicken it with an extra spoonful of mayo. Let taste and texture guide you.
Texture is Key
Crunchy celery, tender chicken, soft pasta, and creamy eggs create a balanced mouthfeel. Avoid overcooking the pasta and chop your ingredients uniformly for the best bite.
Make it Personal
Everyone’s mom made this a little differently. Feel free to add extras like cubed cheddar cheese, chopped dill pickles, or even a dash of hot sauce. This is a recipe meant to evolve with your family’s preferences.
Recipe Variations
- Southern-Style Chicken Macaroni Salad: Add diced pimentos, sweet pickles, and a splash of pickle juice for a tangy Southern twist.
- Spicy Ranch Chicken Macaroni Salad: Replace sour cream with ranch dressing and stir in chopped jalapeños or hot sauce for a bold kick.
- Cheddar and Bacon Version: Add shredded sharp cheddar and crumbled cooked bacon for a rich, smoky variation that’s always a crowd-pleaser.
- Veggie-Heavy Version: Stir in extra diced cucumbers, shredded carrots, or even chopped baby spinach for added color and nutrition.
- No-Egg Option: Simply skip the eggs if preferred or due to dietary needs—the salad still holds up beautifully with its chicken, pasta, and creamy dressing.
Frequently Asked Questions
Can I make this ahead of time?
Yes—this salad is even better the next day. Make it at least 4–6 hours ahead for best flavor, but overnight is ideal. Just be sure to stir it before serving, and adjust seasoning if needed after chilling.
Can I freeze chicken macaroni salad?
Unfortunately, this recipe doesn’t freeze well due to the creamy mayo-based dressing. Freezing can cause separation and change in texture, making the salad watery or grainy when thawed. It’s best enjoyed fresh or within a few days of preparation.
How long will it last in the fridge?
Stored in an airtight container, this chicken macaroni salad will last about 3–4 days in the refrigerator. Always use clean utensils when serving to help it stay fresh longer.
Is it safe to leave out at room temperature?
Because of the mayonnaise and eggs, this salad should not be left out for more than 2 hours at room temperature (or 1 hour if it’s hot out). If you’re serving it outdoors, keep it chilled in a cooler or set the bowl over a bed of ice.
Can I use canned chicken?
Yes, canned chicken can be used in a pinch. Just be sure to drain it well and flake it into small pieces before adding to the salad. Fresh or leftover cooked chicken will offer better flavor and texture, but canned works in a time crunch.
Summary
Creamy, comforting, and made with love, this chicken macaroni salad is a dish that holds more than just ingredients—it carries memories. Whether it’s a backyard gathering or a quiet Tuesday night dinner, it brings a familiar warmth to every bite and reminds us why some recipes stay with us forever.
Creamy Chicken Macaroni Salad Just Like Mom’s
Course: Cooking4
servings15
minutes15
minutes300
kcalIngredients
2 cups elbow macaroni, uncooked
2 cups cooked chicken breast, shredded or diced
¾ cup mayonnaise
¼ cup sour cream
1 tbsp yellow mustard
2 hard-boiled eggs, chopped
1 celery stalk, finely chopped
¼ cup sweet pickle relish
½ cup frozen peas, thawed
¼ cup finely chopped red bell pepper
¼ cup chopped red onion
1 tbsp apple cider vinegar
½ tsp salt
¼ tsp black pepper
Directions
- Boil macaroni in salted water for 8–9 minutes until al dente. Drain and rinse with cold water.
- Boil eggs for 10–12 minutes, cool in ice water, peel and chop.
- In a small bowl, mix mayonnaise, sour cream, mustard, vinegar, salt, and pepper.
- In a large bowl, combine chicken, celery, peas, red pepper, onion, and relish.
- Add cooled pasta and chopped eggs; fold gently to combine.
- Pour dressing over salad and fold until fully coated.
- Chill at least 2 hours before serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
