Chicken Macaroni Salad (Creamy, Sweet and Tangy)

This chicken macaroni salad is the creamy, slightly sweet bowl people ask for at summer cookouts. It has elbow pasta, shredded chicken, a spoonful of sweetened condensed milk and a handful of raisins, all folded into a tangy mayo dressing.

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Most of the work is in the draining. Treat the pasta the way you’d treat fruit for a pie filling and get it properly dry, so the dressing clings to it and doesn’t slide off into a puddle.

You’ve probably seen the failure: you make it in the morning, and by the time it reaches the picnic table a thin, milky layer is pooling at the bottom of the bowl. Almost every time, that liquid is leftover rinse water clinging to the elbows. Drain well and the dressing stays creamy.

What goes into chicken macaroni salad

• 8 oz elbow macaroni
• 2 cups cooked chicken breast, shredded
• 1 cup mayonnaise
• 2 tbsp sweetened condensed milk
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 medium carrot, finely diced
• 2 celery ribs, finely diced
• 1/4 cup sweet pickle relish
• 1/4 cup raisins
• 1/4 cup diced white onion

A few of these earn their place for specific reasons. Sweetened condensed milk makes the dressing taste sweet and rounded; two tablespoons are enough for a full cup of mayonnaise. Apple cider vinegar cuts through the richness so the salad doesn’t taste heavy. White pepper gives gentle heat without black flecks, so the dressing looks clean and pale.

The raisins and sweet relish are little sweet bites that play against the salty chicken. The carrot, celery and white onion are finely diced, so you get crunch in every forkful without big chunks.

Two things that make or break it

Dry pasta, creamy dressing

Wet ingredients push dressing away. Rinsed berries get spread on towels before they go near a glaze, and pasta needs the same care. Rinse the cooked macaroni under cold water, then let it sit in the colander and shake it a few times until no water drips out. It takes a few extra minutes and saves the whole bowl.

Chicken that stays moist

Dry chicken is the other common complaint with chicken salads of any kind. If you’re cooking the breast from scratch, gently poaching it in salted water keeps it tender and seasons the meat through. Let it cool, then shred it with two forks.

Leftover chicken works too, as long as you shred it finely enough to mix through the pasta. Any extra from a garlic butter herb roasted chicken is a good use here. With cooked chicken already on hand, the only cooking left is boiling the macaroni.

How to make it

No oven needed, just a pot for the pasta and a large bowl.

• Cook the pasta. Cook the macaroni until tender, rinse with cold water and drain very well. Give the colander a few shakes and let it sit until it stops dripping.

• Make the dressing. In a large bowl, whisk the mayonnaise, condensed milk, vinegar, salt and white pepper until smooth.

• Add everything else. Add the macaroni, chicken, carrot, celery, relish, raisins and onion to the bowl.
• Fold. Pour the dressing over and fold until everything is creamy and evenly coated.

• Chill. Cover and chill at least 2 hours so the flavors settle.

Don’t skip the chill. Straight after mixing, the dressing tastes a little loud and the onion is sharp. After a couple of hours the pasta soaks up some of the dressing and everything mellows.

Swap the chicken for ham and add pineapple chunks and cheddar cubes, and you get our pineapple ham macaroni salad .

Ways to change it up

• Skip the raisins if they aren’t your thing. Nothing else in the recipe needs adjusting.
• Leave out the condensed milk for a sharper, more savory salad. It’s what gives the dressing its sweet and tangy balance, so expect a different result.
• Serve it in lettuce cups for a quick lunch the next day.

With 2 cups of chicken in the bowl, it’s a cold side that eats like a full meal. Put it next to a crisp green salad with a vinegar dressing to balance the sweetness, alongside grilled burgers or sausages at a cookout, or with sliced cucumbers and tomatoes for a lighter lunch plate.

Keeping it cold and fresh

Fridge: keep it covered and eat it within 3 to 4 days, the usual window for cooked chicken. It’s often better on the second day.

Freezing: don’t. Mayonnaise separates when it thaws and the pasta turns soft and grainy.

Serving leftovers: it’s meant to be eaten cold. If it looks a little dry after a day or two, the pasta has absorbed some dressing; stir it well before serving.

At a potluck: mayo salads and warm afternoons need care. Keep the bowl cold, set it over ice if you can, and don’t leave it out more than 2 hours.

More to make: if you like creamy pasta salads, try the tuna pasta salad for a lunchbox classic or the deviled egg pasta salad for your next cookout. When you want chicken and pasta warm instead, the slow cooker Amish chicken and noodles is an easy pick.

Chicken macaroni salad questions

Can I make it the day before?

Yes. The recipe calls for at least 2 hours of chilling, and overnight works well. Give it a good stir before serving.

Why is my macaroni salad watery?

Usually the pasta wasn’t drained well enough after rinsing. Let it sit in the colander and shake it until it stops dripping before it goes into the dressing.

Why white pepper instead of black?

It brings mild heat without dark specks, so the dressing stays pale and smooth looking. Black pepper works if that’s what you have; the salad will just look a little speckled.

Is this chicken macaroni salad low-carb?

No. The macaroni, condensed milk, raisins and sweet relish all bring carbs, so treat it as a regular pasta salad.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us