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Creamy Chicken Macaroni Salad in a glass bowl with a wooden spoon lifting a serving filled with chicken, elbow macaroni, pineapple, celery, carrots, red onion, raisins, and cheddar cheese coated in a rich homemade dressing.
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Chicken Macaroni Salad

A sweet and savory pasta salad with chicken, pineapple, raisins, and sharp cheddar in a creamy mayo dressing. Comes together fast and holds up well for potlucks and make-ahead meals.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Lunch
Cuisine: American
Servings: 12
Calories: 497kcal
Author: Shauna

Ingredients

  • 1 lb elbow macaroni
  • 1 tablespoon kosher salt
  • 1 lb pre-cooked chicken breast strips sliced into bite-size pieces
  • 1 ½ cups shredded mild cheddar
  • 20 oz pineapple tidbits well drained
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • ¾ cup finely chopped red onion
  • ¾ cup finely diced green peppers
  • ¼ cup sweet relish
  • ½ cup raisins
  • 1 ½ cups mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

Instructions

  • Cook the macaroni according to package directions. Drain and rinse under cold water right away to stop the cooking.
  • Let the macaroni drain completely, then transfer it to a large bowl (6 to 7 quarts).
  • Add the chicken, cheddar, drained pineapple, carrots, celery, red onion, green peppers, and sweet relish to the bowl.
  • In a separate small bowl, whisk together the mayonnaise, mustard, salt, and pepper until smooth.
  • Pour the dressing over the salad and stir until everything's coated.
  • Serve right away, or cover tightly and chill until ready to serve.

Notes

  • Drain the pineapple well. Extra liquid left in the pineapple is the most common reason this salad turns watery.
  • Rinse the pasta in cold water as soon as it's drained. This stops the cooking and keeps the noodles from getting soft once they're mixed with the dressing.
  • If you're making this a day ahead, hold back ¼ of the dressing and stir it in right before serving. The pasta absorbs the dressing overnight, and this keeps the salad from looking dry.
  • Store in an airtight container in the fridge for up to 4 days. Don't freeze it, the dressing separates once thawed.

Nutrition

Calories: 497kcal | Carbohydrates: 45g | Protein: 17g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 1164mg | Potassium: 440mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2113IU | Vitamin C: 14mg | Calcium: 133mg | Iron: 1mg