Chicken Macaroni Salad Recipe


  • 2 c. uncooked elbow macaroni noodles
  • 1 c.- 1.5 c. mayonnaise
  • 1/2 c. diced ham (boiled chicken breasts and/or ham is also commonly used)
  • 1 celery stalk, diced if you want crunch and minced if you don’t
  • 2 tbsps. finely minced red onion
  • 2 hard-boiled eggs, peeled and chopped
  • 1 15 oz. can pineapple tidbits, drained
  • 1/4 c. sweet pickle relish, drained
  • 1/2-3/4 c. diced cheddar cheese (Shredded is fine)
Chicken Macaroni Salad Recipe


  1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Rinse with cold water and drain.
  2. In a large bowl, combine mayonnaise, vinegar, sugar, mustard, salt and pepper. Add onion, celery, green pepper, carrots, peppers and macaroni. Refrigerate at least 4 hours before serving, but preferably overnight.

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