Easy Chicken Macaroni Salad

5 from 1 vote

This Easy Chicken Macaroni Salad recipe is quick to prepare, bursting with flavor, and perfect for any occasion.

Prep Time10

Cook Time12

Total Time22

Course: Main Course, Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 671kcal

Bring a large pot of water to a boil.
Add a pinch of salt to the boiling water.
Add the macaroni and cook according to the package instructions until al dente.
Drain the cooked macaroni and rinse under cold water to stop the cooking process. Set aside.

Cut your cooked chicken into cubes or shred them into small pieces. Set it aside.
Wash, peel and dice the celery sticks, place them in a bowl.
Deseed the pepper and cut them into small cubes, add them to the diced celery. Set them aside.
Finely chop the herbs and proceed building your pasta salad.

In a large mixing bowl, combine the shredded chicken, cooked macaroni, diced celery, diced red pepper, chopped dill, and chopped flat leaf parsley.
Add the salt, black pepper, mayonnaise, dijon mustard, and pesto.
Gently toss all the ingredients until they are nicely combined.
Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1-2 hours before serving.

Cook the macaroni until it's firm to the bite, known as "al dente." Avoid overcooking, as it can lead to mushy pasta and impact the salad's texture.
After cooking, rinse the macaroni under cold water to stop the cooking process and to prevent the pasta from sticking together.
If you're using freshly cooked chicken, make sure it's cooled before shredding.
Use fresh dill and flat leaf parsley for the best flavor and aroma. Chop them just before adding to retain their freshness.
Refrigerate the salad for at least 1-2 hours before serving. This allows the flavors to meld and the salad to chill properly.
Feel free to customize the salad with additional ingredients like chopped nuts, diced pickles, or crispy bacon according to your preferences.