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This Chicken Macaroni Salad is loaded with tender chicken, crispy bacon, celery, and bell pepper in a creamy homemade dressing. The perfect make-ahead potluck side!
This Chicken Macaroni Salad is one of those recipes I make on repeat all summer long, and honestly, all year round. It’s got tender chicken, crispy bacon, and a trio of crunchy veggies, all coated in a creamy, tangy homemade dressing that’s just a little bit sweet. It comes together with simple pantry staples, can be made ahead of time, and disappears fast at every potluck, BBQ, or backyard get-together I bring it to.
I love that this one walks the line between a classic macaroni salad and a chicken salad, so it’s hearty enough to serve as a light main dish but still feels right at home next to a plate of grilled burgers or pulled pork. Once you make the dressing, the rest comes together in minutes.
Erin’s Notes
- Make-ahead friendly — it actually tastes better after the flavors have had time to chill and meld together.
- Hearty enough to be a meal — the chicken and bacon make this filling enough for a light lunch or dinner, not just a side.
- Creamy, tangy dressing — a mix of mayo, a splash of milk, red wine vinegar, and a touch of sugar keeps it balanced instead of overly sweet or heavy.
- Great for a crowd — this is one of my most-requested potluck and BBQ dishes.
- Simple, everyday ingredients — no special trip to the store required
Ingredients You’ll Need
- Elbow Macaroni: Classic for a reason its shape holds onto the dressing really well. Cook it just to al dente so it holds up in the salad.
- Chicken Breast: I cook and chop my chicken breast for this recipe, but leftover or rotisserie chicken works great too if you want to save a step.
- Bacon: Cooked and crumbled bacon adds the best salty, crispy bite throughout the salad. Cook it ahead of time so it’s ready to go.
- Celery, Red Onion & Red Bell Pepper: Finely chopping these keeps every bite balanced, you get crunch and flavor without any one piece overpowering the rest.
- Mayo
- Milk: Just a splash will make it creamy without being gloopy and too thick.
- Red Wine Vinegar: Combined with the mustard it gives it a little tang
- Dijon Mustard: Make the dressing have a little tang and depth of flavor.
- Parsley: Fresh parsley works best, but in a pinch dried parsley would work as well. Just use half what is called for in the recipe.
- Sugar: This doesn’t make the dressing super sweet, it really just balances everything out.
- Salt, Garlic Powder & Black Pepper: Basic seasonings that just give the dressing great flavor.
Chicken Macaroni Salad
Ingredients
- 1 pound elbow macaroni
- 1 cup chicken breast, chopped
- 1/2 cup bacon, cooked and crumbled
- 2 ribs celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, finely chopped
Dressing
- 1 cup mayo
- 1/4 cup milk
- 2 Tablespoons fresh parsley, minced
- 2 Tablespoons red wine vinegar
- 1 Tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to boil and cook the macaroni according to the package directions. Drain and rinse well with cold water to cool it down.1 pound elbow macaroni
- Make the dressing. In a bowl add all of the ingredients for the dressing and mix until well combined and smooth. Chill until ready to use (can make this the day before).1/2 cup red bell pepper, 1 cup mayo, 1/4 cup milk, 2 Tablespoons fresh parsley, 2 Tablespoons red wine vinegar, 1 Tablespoon granulated sugar, 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder
- In a large bowl combine the cooked pasta, chicken, bacon, celery, onion, and bell pepper. Top with about 3/4 of the dressing. Mix to combine.1 cup chicken breast, 1/2 cup bacon, 2 ribs celery, 1/2 cup red onion
- Taste and adjust the seasoning if desired. Store for 1 hour in the fridge for the flavors to come together. When ready to serve add the remaining dressing and mix to combine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Chicken Macaroni Salad
- Cook the Pasta. Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions. Drain it and rinse well with cold water to stop the cooking process and cool the pasta down completely before mixing it with the dressing.
- Make the Dressing. In a bowl, add the mayo, milk, parsley, red wine vinegar, sugar, Dijon mustard, salt, garlic powder, and black pepper. Mix until smooth and well combined. Chill the dressing until you’re ready to use it — you can even make it the day before.
- Combine the Salad. In a large bowl, combine the cooled pasta, chicken, bacon, celery, onion, and bell pepper. Pour about 3/4 of the dressing over the top and mix until everything is well coated.
- Chill and Finish. Taste and adjust the seasoning if needed, then refrigerate the salad for about 1 hour so the flavors have time to come together. Right before serving, add the remaining dressing and give it one more good mix to bring back that creamy texture.
Recipe Tips & Tricks
- Rinse the pasta with cold water after draining. This stops the cooking process and keeps it from getting mushy once it’s mixed with the dressing.
- Don’t skip holding back that last 1/4 of dressing. The pasta soaks up moisture as it chills, so adding fresh dressing right before serving keeps the salad creamy instead of dry.
- Chop your mix-ins finely and uniformly so every bite gets a little bit of everything.
- Give the salad at least an hour to chill before serving — it really does taste better once the flavors have had time to meld.
Recipe Variations
- Other Veggies. Stir in 1/2 cup shredded carrots for extra color and crunch. Stir in halved grape or cherry tomatoes for a burst of freshness.
- Cheese. Add a handful of shredded cheddar cheese or small cubes of cheese.
- Substitution: Swap the red wine vinegar for apple cider vinegar.
- Gluten Free. For a gluten-free version, swap in your favorite gluten-free elbow macaroni.
Make Ahead & Storage
Make Ahead
This is a great make-ahead salad. You can mix the dressing up to a day in advance and keep it chilled until you’re ready to use it. You can also assemble the full salad with 3/4 of the dressing a few hours ahead of time, then stir in the reserved dressing right before serving so it stays nice and creamy.
Storage
Store leftover chicken macaroni salad in an airtight container in the fridge for up to 3 to 4 days. Don’t leave it out at room temperature for longer than 2 hours, since the mayo-based dressing and chicken are both perishable.
Can I Freeze It?
I don’t recommend freezing this salad. The creamy mayo-based dressing tends to separate and turn watery once thawed, and the pasta and vegetables lose their texture.
Yes, rotisserie or leftover cooked chicken both work well here and save you a step. Just chop it to match the size of the other ingredients.
This usually happens because the pasta absorbs the dressing as it chills. That’s exactly why this recipe holds back a portion of the dressing to stir in right before serving, it brings the creaminess right back.
Yes, this recipe doubles easily for a bigger crowd. Just make sure you have a large enough bowl to mix everything together comfortably. Alternatively if you are feeding a smaller crowd, you can absolutely cut the recipe in half.
