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This Healthy Chicken Macaroni Salad is a delicious, well-balanced meal that’s perfect for anyone looking to eat healthier or put a fresh spin on a classic dish. It’s sure to become a new family favorite!
Who doesn’t love a good pasta salad? It’s the perfect dish for picnics, potlucks, or even a quick and satisfying weeknight dinner. But let’s be honest—traditional pasta salads can sometimes be a little heavy and not exactly the healthiest option.
That’s why I’m excited to share with you a delicious and nutritious alternative—Healthy Chicken Macaroni Salad. It’s packed with lean protein, colorful vegetables, and a tangy, creamy dressing that ties everything together.
And the best part? It’s simple to prepare and can be made in advance, making it a convenient choice for meal prepping for the week.
Need an easy shortcut? Make a batch of Instant Pot shredded chicken at the beginning of the week—it works perfectly in this salad and makes prep even faster.
If you’re looking for another delicious way to use up shredded chicken and want a salad that’s perfect for meal prep, try this Thai noodle salad, Curry Chicken Avocado Salad or Chicken Salad with Grapes—all are flavorful, filling, and easy to make ahead!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken – here are all the ways to cook chicken perfectly or take the help from the store. Rotisserie chicken works well
- Vegetables – This macaroni salad is basically a veggie clean out meal for me. I like to use a combination of cucumber, red bell pepper, carrots, celery, and red onion but feel free to use any of your favorites or whatever fresh veggies you have on hand.
- Mayo – My go-to is one from Primal Kitchen. It’s made with only 6 ingredients, including avocado oil and it’s really tasty.
Substitutions and Variations
- Vegetables – I like to load up on crunchy veggies because my kids absolutely LOVE this dressing but you can choose 2-3. Red onion and celery are a must though in my opinion. There’s no need to measure exactly. You can add more or less depending on your preference.
- Chicken – feel free to swap with hard-boiled eggs, salmon, chickpeas, tofu.
- Vinegar – Stick with distilled white vinegar or apple cider vinegar for the most classic and familiar flavor. But I’ve also experimented with rice vinegar and red wine vinegar and they were both delicious too, with a slightly different flavor profile.
- Flavor boost:
- Try adding pineapple chunks, cubed ham, and raisins for a filipino-style macaroni salad
- Sweet pickle relish for a tangy flavor. To add a kick, use spicy pickles.
- Fresh herbs, like parsley, dill, or chives for a bust of freshness.
- Nuts – chopped walnuts or almonds for extra crunch.
Step-by-Step Instructions
Step 1: Prepare the dressing: In a mixing bowl, whisk together the Greek yogurt, mayo, Dijon mustard, apple cider vinegar, and honey until smooth and well combined.
Step 2: Prep all the vegetables. I love getting my toddler involved as she’s more likely to eat them. And she has so much fun using this mini food chopper.
Step 3: In a large mixing bowl, add the cooked elbow macaroni pasta and vegetables.
Step 4: Pour in the dressing and combine until everything is evenly distributed.
Recipe Tips
- Don’t overcook the pasta! Cook the macaroni just until it’s tender but still firm. Overcooking can make it mushy after mixing with the other ingredients.
- Cool the Pasta Properly: After cooking, rinse the pasta under cold water to stop the cooking process and cool it down quickly. This helps prevent it from becoming gummy.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Serve cold.
- Add fresh herbs or a sprinkle of extra cheese just before serving to give your salad a fresh and appealing look.
Serving Suggestions
This creamy chicken macaroni salad is hearty enough to stand on its own as a main dish, especially for a light lunch or dinner. Pair it with a slice of whole-grain bread or a side of fresh fruit such as strawberries or apple slices.
Another good option is to pair this with a bowl of warm soup (here are my favorite soups for babies and toddlers), like this vitamix tomato soup or pumpkin carrot soup, for a comforting and well-rounded meal.
It’s also a great cold lunch idea option. Be sure to include an ice pack in the lunchbox to keep the macaroni salad cool.
Storage
To store, keep it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
However, this salad doesn’t freeze well because the texture of the pasta and vegetables can become mushy when thawed, and the dressing may separate.
FAQ
Yes! This salad is perfect for making ahead. Prepare it up to a day in advance and store it in the refrigerator. Just give it a good stir before serving.
Absolutely! You can substitute elbow macaroni with whole wheat pasta, gluten-free pasta, or even a different shape like rotini or bowtie. Just keep in mind that different pastas may slightly change the texture of the salad.
Yes! To make a vegetarian version, simply omit the chicken and add more vegetables, or substitute with a plant-based protein like chickpeas or tofu.
More Leftover Chicken Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Healthy Chicken Macaroni Salad
Equipment
Ingredients
- 2 cups cooked elbow macaroni
- 1 1/2 cups cooked chicken, shredded or chopped
- 1/3 cup carrot, finely diced
- 1/3 cup cucumber, finely diced
- 1/3 cup celery, finely diced
- 1/3 cup red bell pepper, finely diced
- 1/3 cup red onion, finely diced
Dressing
- 1/2 cup Greek yogurt, plain
- 1/3 cup mayo (I use Primal Kitchen Mayo)
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 tablespoon honey
Instructions
- Cook the macaroni: Cook the pasta according to the package instructions. Drain and rinse with cold water to cool it down quickly. also adding a teaspoon of olive oil to keep the noodles from sticking together.
- Prepare the dressing: In a bowl, whisk together all the ingredients. Taste and adjust to taste. For example, I like it a bit more vinegary so I add a bit more.
- Add the veggies and chicken: To a large mixing bowl, add the cooked chicken and the vegetables.
- Pour in the dressing. Stir until all the ingredients are well coated with the dressing. Chill and serve: For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving. Serve cold.
Notes
- Don’t overcook the pasta! Cook the macaroni just until it’s tender but still firm.
- Cool the Pasta Properly: After cooking, rinse the pasta under cold water to stop the cooking process and cool it down quickly. This helps prevent it from becoming gummy.
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Serve cold.
- Add fresh herbs or a sprinkle of extra cheese just before serving to give your salad a fresh and appealing look.
Loved this recipe! Made it for dinner and made excellent lunch for the next day. I added more vinegar because we like more zing, but an excellent recipe that will be a go-to.
Yay! Thanks for sharing!!