Bring this hearty, luscious mac salad to your next picnic or potluck.
At nearly every cookout I’ve been to, macaroni salad has been a key dish on the picnic table. But there’s one variation of this American classic that can be enjoyed as a main dish instead of just a side. By jazzing up your picnic with a big bowl of chicken macaroni salad, you’re inviting your guests to experience just how refreshing and filling it can be.
You don’t have to try very hard to get great results. The dressing always ends up being smooth and flavorful, soaked up beautifully by delicate ditalini pasta and crunchy fresh veggies. Crafted with all the good ol’ fashioned ingredients that make it creamy, tangy, and savory, chicken macaroni salad has the potential to please a crowd. And it’s easy to make more than one batch if your brood is particularly large! That’s what I’m grateful for when it comes to this recipe.
To make the most of my BBQ meals, I like to shred chicken breast in bulk ahead of time so that I can use it both in this recipe and in others. Take Keto BBQ Pulled Chicken, for instance. Along with chicken macaroni salad, this tender, flaky poultry can turn any type of cookout into a celebratory feast.
Can I use another meat instead of chicken?
While this recipe calls for pulled chicken, you can opt for pulled pork instead if that’s what you prefer. I’ve also seen folks make mac salad with bacon bits mixed in—about one and a half cups to match this recipe. Whichever meat you choose to use, the key is to make sure that it can be evenly distributed throughout the salad. Bacon bits tend to be crunchier and smokier, while any kind of pulled meat will be tender and easy to pull apart. Feel free to make a few different variations to find out what you and your family favor.
How do I store leftovers?
Store leftover chicken macaroni salad in an airtight container in the fridge for 3-4 days. To prevent spoilage, avoid keeping leftovers out on the table for any longer than 2 hours. I don’t recommend freezing, because this will ruin the dressing’s smooth consistency. When you’re ready to dig in, enjoy leftovers cold and fresh from the fridge.
Similar recipes to try
If you’re not finished with the pulled chicken possibilities, try this juicy Mexican Shredded Chicken, made in the Instant Pot or Crock-Pot. On the other hand, if you’d like a warm macaroni dish to bring to the next potluck, then try Crock-Pot Hamburger Helper, which is basically a cheeseburger in pasta form. To keep it creamy and cool like this mac salad, but with more veggies, check out this Keto Coleslaw Recipe.
Chicken Macaroni Salad
Ingredients
- 8 ounces ditalini pasta uncooked
- 1/2 red bell pepper diced
- 3/4 cup chopped celery
- 1 small red onion diced
- 1 1/2 cups cooked and shredded chicken breast
- 1 cup low-fat mayonnaise
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons Dijon mustard
- 2 1/2 tablespoons fresh lemon juice
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process.
- In a large bowl, add the diced red bell pepper, chopped celery, and diced red onion. Then add the cooked pasta and shredded chicken.
- In a small bowl, whisk together the low-fat mayonnaise, plain Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper. Adjust seasonings as needed. Pour the dressing over the pasta mixture and gently toss until well combined.
- Cover the bowl and refrigerate for at least one hour before serving. Stir again before serving to ensure the flavors meld. Garnish with parsley.
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