Easy Chicken Macaroni Salad

Pasta salad or chicken salad? Why not both! This easy recipe is the perfect side-dish to your summer meals.
  • Servings: 12
  • Prep Time: 20 minutes plus 1 hour chilling
  • Chill Time: 10 minutes


  • 1 pound elbow macaroni Kosher salt
  • 4–6 hard-boiled eggs, chopped
  • 1 cup chopped celery
  • ¼ cup diced red bell pepper
  • ¼ cup thinly sliced green onions
  • 1½ cups mayonnaise
  • ½ cup sour cream
  • 4 boneless, skinless chicken breasts, cooked and cut into chunks (about 4 cups)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dry mustard


1. Bring a large pot of water to a boil. Add the macaroni and salt to taste and cook until al dente. Drain and set aside.
2. In a large bowl, mix the macaroni, eggs, celery, red bell pepper, green onions, mayonnaise, sour cream, chicken, dry mustard,
1 teaspoon salt, and black pepper.
3. Chill for at least 1 hour. Serve.

To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.

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