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Chicken Macaroni Salad


My mother’s go to recipe for family gatherings was chicken macaroni salad.  I’ve started making the salad, and I’ve added some of my own touches.



1 ½ Cup - Mayonnaise (Best Foods or Hellman’s (If ya’ll in the east))

¾ Cup - Milk (1% or 2%)

2 Tbs – Mustard

2 Tsp – Chicken Base (Not Bullion)

½ Cup – Diced Onions

½ Cup – Diced Celery

½ Cup – Dice Green Pepper

1 Cup – Frozen Peas – Rinsed

1 Cup – Diced Cucumber (I use an English Cucumber with Skin – Large Dice)

½ lb - Macaroni

1 Each – Roasted Chicken (A Savory Rotisserie From the Grocery Store is Fine)

Salt and Pepper to Taste



Dice the vegetables – the savory vegetables (Onions, celery and green pepper) into small dice.  Dice the cucumber into a large dice.  Rinse the peas and place all of the vegys into a large bowl.

 Chopped Vegetables

Take the chicken meat off of the bone and skin.  I tear the chicken into pieces for the salad – I think this looks better.  Place chicken in the bowl with the vegetables.  Save the skin and bones for the pet cemetery (Freeze for stock).

Chciken Prepped for Salad


In a large pan, add water and salt – should taste like water you would gargle with.  Bring to a boil and add the macaroni.  Cook to direction – test the pasta to make sure it is cooked al dente.


While the pasta is cooking, combine the first 4 ingredients and whisk together until smooth.  Do not add salt until the end – the chicken base has salt and so may the chicken.  Add the rinsed and drained pasta and the dressing to the large bowl with the vegys and the chicken.

Chicken Salad Sauce


Mix all of the ingredients.  Taste and adjust for salt and pepper.  The mixture might look a little wet, but the pasta will drink in the dressing.  Cover and put into the refrigerator for at least a couple hours.


Mixed Chicken Salad                    Serving of Chicken Macaroni Salad