Chicken Macaroni Salad With Egg

There’s something about a bowl of chilled chicken macaroni salad that instantly feels like home.

Picture tender chunks of seasoned chicken tucked into creamy, pale-gold dressing, elbow macaroni glistening, and flecks of bright carrots, celery, and bell pepper adding crunch and color.

This is a cool, comforting side or light main dish that comes together in about 30 minutes, then chills while you do everything else.

It’s perfect for busy families, beginners who want something foolproof, and meal-preppers who love opening the fridge to instant satisfaction.

I still remember a summer afternoon when unexpected guests dropped by.

I’d leftover rotisserie chicken, some pasta, and pantry staples.

In no time, that simple chicken macaroni salad turned a potentially stressful visit into an easy, laughter-filled lunch.

It shines at Sunday suppers, potlucks, picnics, and grab-and-go work lunches.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy, and slightly sweet flavor in every bite
• Packs in protein with chicken and eggs for a satisfying meal
• Comes together quickly using simple, budget-friendly, everyday ingredients
• Makes ahead beautifully, perfect for potlucks, picnics, and meal prep
• Easily customizable with extra veggies, cheese, or your favorite mix-ins

Ingredients

• 2 cups elbow macaroni, uncooked — cook just to al dente so it stays firm
• 4 large eggs — hard-boil until yolks are set but not gray
• 2 cups cooked chicken breast, diced — use rotisserie or leftover roast for extra flavor
• 1 cup celery, finely chopped — choose crisp, pale-green stalks
• 1 cup carrots, finely chopped — peel and dice for even texture
• 1/2 cup red onion, finely chopped — use mild, fresh onion to avoid harsh bite
• 3/4 cup sweet pickle relish — drain excess liquid to prevent watering down
• 1 cup mayonnaise — use a good-quality, full-fat mayo for creaminess
• 2 tablespoons yellow mustard — adds classic tang and color
• 2 tablespoons apple cider vinegar — gives bright, balanced acidity
• 1 teaspoon sugar — lightly softens the tanginess
• 1 teaspoon salt — adjust to taste after chilling
• 1/2 teaspoon ground black pepper — freshly ground for better aroma
• 1/4 cup green onions, thinly sliced — use both white and green parts
• 2 tablespoons fresh parsley, chopped — adds fresh, herbal finish

Step-by-Step Method

Cook the Macaroni

Boil a large pot of salted water. Add the elbow macaroni and cook until al dente, following package directions. Stir occasionally to prevent sticking.

Drain in a colander, then rinse under cold water until completely cool.

Let the pasta drain very well so excess water doesn’t dilute the dressing or make the salad soggy.

Hard-Boil and Chop the Eggs

Place eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 10 minutes.

Drain immediately and cool under cold running water or in an ice bath. Peel carefully and chop the eggs into small, bite-size pieces.

Mix the Salad Base

Add the cooled, well-drained macaroni to a large mixing bowl. Stir in the diced cooked chicken breast.

Add the finely chopped celery, carrots, and red onion. Spoon in the sweet pickle relish.

Toss gently with a wooden spoon to distribute ingredients evenly without crushing the pasta or chicken.

Whisk the Creamy Dressing

In a small mixing bowl, combine mayonnaise, yellow mustard, and apple cider vinegar. Sprinkle in the sugar, salt, and ground black pepper.

Whisk vigorously until the dressing is smooth and emulsified.

Scrape the sides and bottom of the bowl to fully incorporate everything. Taste and adjust tang or sweetness as desired.

Combine Salad and Dressing

Pour the prepared dressing over the macaroni mixture. Use a wooden spoon to gently fold and stir until everything is evenly coated.

Make sure the dressing reaches the bottom of the bowl. Avoid overmixing so the pasta and chicken keep their shape and the salad stays light, not mushy or compacted.

Fold in Eggs and Fresh Herbs

Add the chopped hard-boiled eggs to the dressed macaroni mixture. Sprinkle in the sliced green onions and chopped parsley.

Gently fold everything together, taking care not to break up the eggs too much.

Mix just until the herbs and eggs are evenly dispersed for color, freshness, and extra flavor in every bite.

Chill and Adjust Seasoning

Taste the salad and add more salt and pepper if needed. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate for at least one hour to let flavors meld and the dressing thicken slightly.

Stir before serving, and add a spoonful of mayonnaise if it seems dry.

Ingredient Swaps

• Use canned chicken or leftover rotisserie chicken instead of cooked chicken breast for convenience and budget-friendliness.
• Swap regular mayo with light mayo, Greek yogurt, or a half-and-half mix for a lighter dressing; use Dijon instead of yellow mustard for a sharper flavor.
• Replace relish with chopped dill pickles, and adjust sugar to taste; substitute celery and carrots with bell peppers, peas, or corn depending on what you have.
• For dietary needs, use gluten-free pasta, omit eggs for egg-free, and choose vegan mayo plus chickpeas or tofu instead of chicken and eggs for a plant-based version.

You Must Know

– Safety • Chilling & serving window – To keep it safe, cool the finished salad to fridge temperature (40°F / 4°C or below) within 2 hours and limit it to a total of 2 hours at room temp** (or 1 hour if above 90°F / 32°C) during parties before returning it to the refrigerator.

Serving Tips

• Serve chilled in a large bowl, garnished with extra parsley and sliced green onions.
• Spoon into lettuce cups for a lighter, crunchy presentation at parties or potlucks.
• Pair with grilled meats, sandwiches, or barbecue as a creamy, tangy side dish.
• Portion into small mason jars for portable lunches or picnic-friendly servings.
• Top with paprika and halved boiled eggs for a classic, colorful buffet display.

Storage & Make-Ahead

Chicken macaroni salad keeps well in the fridge for 3–4 days in an airtight container.

It’s great for making a day ahead; the flavors deepen as it chills.

Stir in a little extra mayo before serving if it seems dry.

This salad doesn’t freeze well—skip freezing.

Reheating

Reheat small portions in the microwave at 50% power, stirring often.

For larger amounts, gently warm covered in a low oven or over low stovetop heat, adding a bit of mayo.

Picnics and Potlucks

On a sunny picnic blanket or a bustling potluck table, this chicken macaroni salad feels right at home—cool, creamy, and comforting in every bite.

I love lifting the chilled bowl from the fridge, beads of condensation clinging to the sides, and nestling it into a basket beside stacked plates and a big serving spoon.

At the park, I set it down and peel back the cover; a soft, savory scent rises, mingling with cut grass and charcoal smoke.

The noodles are tender but bouncy, the chicken firm and juicy, the eggs velvety against the crisp snap of celery and carrot.

It’s easy to scoop, easy to share, and it holds beautifully on a shaded table while everyone circles back for seconds.

Final Thoughts

Give this chicken macaroni salad a try the next time you need a hearty side or light main dish—it’s simple to make and always a crowd-pleaser.

Feel free to tweak the add-ins and seasonings to match your taste and make it your own!

Frequently Asked Questions

How Can I Turn This Salad Into a Complete One-Bowl Meal?

You can turn it into a full meal by folding in extra chicken, tender peas, and creamy avocado, then serving it slightly chilled in a deep bowl, the noodles glossy, vegetables crisp, and dressing softly clinging.

What’s the Best Way to Pack This Salad for School or Work Lunches?

Pack it in a chilled, snug container, tucking a cold pack beside it. I’d nestle crisp lettuce leaves underneath, spoon the salad on top, then add a separate lidded cup of extra dressing.

How Do I Scale This Recipe for a Large Crowd or Catering Event?

You’ll scale it by multiplying every ingredient by your needed servings ÷ 6, then preparing in separate batches. I’d keep bowls shallow, chill them deeply, and gently fluff before serving so everything feels freshly made.