Chicken Macaroni Salad is packed with chicken, bacon, crisp veggies, and a creamy, flavor-packed dressing.
Author’s Notes
The Pasta Salad That Doesn’t Dry Out!
I love pasta salads. I basically live on this Mexican street corn pasta salad or this Mediterranean tuna salad all summer long! My husband calls them a side, but if there’s meat involved, I say it’s a meal. And this one has both chicken and bacon. So…totally meal material! 🙂
When I make macaroni salad, I like to prep a big batch to enjoy for a few days. The only problem is that the pasta keeps soaking up the dressing and turns dry by the next day.
My fix? Make extra dressing and only add what you need at first. Save the rest to freshen it up later. This recipe yields more than enough dressing, allowing you to add more as needed.
Chicken Macaroni Salad Ingredients
| Ingredient | Quick Notes |
|---|---|
| Macaroni & Salt | Cook just to al dente and salt the water well so the pasta has flavor. |
| Chicken & Bacon | Use rotisserie or leftover chicken. Bake or microwave bacon for quick prep. |
| Veggies | Dice small for even bites. Soak onion in cold water to mellow it. Add parsley or cilantro for fresh flavor. |
| Creamy Base (Mayo & Sour Cream) | Full fat gives the creamiest mix. Low fat works but changes texture and flavor. |
| Flavor Add Ins | Vinegar, mustard, sugar, garlic, salt, pepper balance the dressing. Taste and adjust before serving. |
Level Up Your Chicken Macaroni Salad!
- Shred whole, peeled carrots for better texture than pre-shredded.
- Pat bacon dry after cooking to avoid a greasy salad.
- Use a large bowl so you have plenty of room to toss everything gently.
- Toss salad gently with a silicone spatula to keep the pasta intact.
- Add a splash of apple cider vinegar to leftovers if the flavor dulls over time.
Storage
Make Ahead: Prep all the parts and keep them in separate containers. Toss with dressing just before serving.
Store Leftovers: Keep in an airtight container in the fridge for 3–4 days. Stir in extra dressing as needed if it starts to dry out.
More Pasta Salad Recipes:
Chicken Macaroni Salad
Video
Equipment
Ingredients
- 2-1/2 cups dry elbow macaroni plus 1 tbsp salt
- 1 cup cooked chicken diced, see note 1
- 1/2 cup finely chopped cooked bacon about 8 slices, see note 2
- 3/4 cup grated carrot
- 3/4 cup diced red bell pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion optional
- 1/3 cup finely chopped cilantro or parsley, optional
- 1 cup mayo
- 1 cup sour cream
- 3 tablespoon apple cider vinegar
- 1 tablespoon Dijon-style mustard
- 1-1/2 tablespoon granulated sugar
- 1-1/2 teaspoon garlic powder
- Salt and pepper
Instructions
- Cook Pasta: Bring 12 cups of water to a rolling boil. Once boiling, add salt and macaroni. Cook according to package directions for “al dente.” Drain and rinse under cold water for 20 seconds. Shake off excess water and let cool completely.
- Make Dressing: Whisk together all dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
- Prep Salad Ingredients: Dice the chicken. Cook the bacon, let it cool, and finely chop. Peel and grate the carrots. Dice the red bell pepper, celery, red onion, and parsley (if using).
- Assemble Salad: Add the cooled pasta and all salad ingredients to a large bowl.
- Dress the Salad: Add about half of the dressing and gently mix to combine. Taste and adjust. Add more dressing if desired, and store any leftover dressing in the fridge to refresh the salad later or when eating leftovers.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe
Thanks so much Annette!