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This Chicken Macaroni Salad is creamy, tangy, and perfectly balanced — the kind of classic pasta salad that always disappears first at potlucks, cookouts, and easy summer dinners. It’s a creamy, mayo-based pasta salad with tender chicken, crisp celery, and a bright, well-balanced dressing — exactly what you expect from a classic, done right.
Tender elbow macaroni, juicy chicken, crunchy celery, and toasted pecans are tossed in a smooth, flavorful dressing with just a touch of citrus and fresh herbs to make it stand out. It’s familiar, comforting, and just a little bit better than the version you grew up with.
If you love creamy, crowd-pleasing pasta salads like this, be sure to try my Classic Macaroni Salad or Hawaiian Macaroni Salad, too. Both are perfect for potlucks, cookouts, and easy make-ahead meals.
For even more variations, don’t miss my Macaroni Salad Recipes collection, where I share all the best versions for every occasion. And if you’re looking for even more easy sides beyond macaroni salad, be sure to browse my full Pasta Salad Recipes collection, including Italian, Mediterranean, and more fresh favorites.
Let’s make this salad!
✨ Before You Begin
✨ Salt your pasta water well.
This is your only chance to season the pasta itself — it should taste like the sea.
✨ Let the pasta cool completely.
Warm pasta absorbs too much dressing and can make the salad heavy instead of creamy.
✨ Plan for chill time.
This salad gets even better after sitting for a bit, so give it at least an hour if you can.
✨ Make it ahead if you can.
The flavors deepen and the dressing settles into the pasta, making it even more delicious after a few hours in the fridge.
Chicken Macaroni Salad Ingredients + Key Notes
This version keeps all the classic elements you expect, but uses a few small upgrades — like shallots instead of red onion and a touch of citrus — to create a more balanced, fresh flavor.
Dressing
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Mayonnaise – The creamy base that brings everything together
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Sour cream – Lightens the dressing and adds tang
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Orange juice + zest – Adds subtle brightness without making it sweet
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Dijon mustard – Builds depth and balances richness
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Apple cider vinegar – Essential for a fresh, tangy finish
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Fresh tarragon – A light, aromatic herb note that makes this special
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Fresh chives – Gentle onion flavor without harshness
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Garlic powder (optional) – Adds subtle savory depth
Salad
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Elbow macaroni – Classic shape that holds the dressing well
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Rotisserie chicken – Tender, flavorful, and easy
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Celery – Adds fresh crunch (slightly increased for better texture)
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Shallots – A milder, smoother alternative to red onion
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Dried cranberries – Sweet-tart balance
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Pecans – Buttery crunch for contrast
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Hard-boiled eggs – Adds richness and body
🥣 How to Make Chicken Macaroni Salad
Cook the pasta. Bring a large pot of well-salted water to a boil and cook the macaroni just until al dente. Drain, rinse briefly under cool water to stop the cooking, and let it cool completely.
Soften the cranberries and prep the shallots. While the pasta cools, soak the dried cranberries in warm water or a little orange juice for 10–15 minutes, then drain well. Finely mince the shallots and rinse them briefly under cold water to mellow their bite.
Make the dressing. In a large bowl, whisk together the mayonnaise, sour cream, orange juice, zest, Dijon, vinegar, salt, pepper, tarragon, chives, and garlic powder, if using. Let it sit for about 10 minutes so the flavors can blend.
Assemble the salad. Add the cooled macaroni, chicken, celery, cranberries, pecans, and shallots to the bowl and toss gently until everything is evenly coated.
Fold in the eggs and chill. Gently fold in the chopped eggs so they stay in nice pieces. Cover and refrigerate for at least 1 hour, then stir before serving and loosen with a little mayo or orange juice if needed.
⭐ Pro Tips
⭐ Let the tarragon develop
Tarragon becomes more pronounced as the salad chills, so start with a lighter hand — the flavor will deepen over time.
⭐ Why macaroni salad dries out
Pasta naturally absorbs dressing as it sits. If your salad seems dry the next day, simply stir in a spoonful of mayo or a splash of orange juice to refresh it.
⭐ Don’t skip the vinegar
That small amount of acid is what keeps the dressing from tasting heavy and makes every bite pop.
⭐ Use fully cooled pasta
Warm pasta will soak up too much dressing and throw off the texture.
⭐ Build contrast
The combination of creamy, crunchy, and tender textures is what makes this salad so satisfying — each ingredient plays a role.
Storage + Refresh + Make Ahead
Refrigerate
Store Chicken Macaroni Salad covered in the refrigerator for up to 3–4 days. Give it a good stir before serving.
Refresh if needed
As the salad sits, the pasta will absorb some of the dressing. If it seems a little dry, stir in a spoonful of mayo or a small splash of orange juice to bring it back to life.
Make ahead
This is a great make-ahead recipe because the flavor gets even better after a few hours in the fridge. You can make it earlier in the day or the night before serving.
Do not freeze
Freezing isn’t recommended here since the dressing can separate and the pasta texture won’t hold up well once thawed.
Frequently Asked Questions
✦ Should you rinse pasta for macaroni salad?
Yes. For a pasta salad like this, a quick rinse under cool water stops the cooking and helps the macaroni cool down faster, which keeps it from turning soft or soaking up too much dressing too soon.
✦ How do you keep macaroni salad creamy?
The key is using enough dressing to fully coat the pasta and then refreshing it before serving if needed. As the salad chills, the pasta will absorb some of the dressing, so a spoonful of mayo or a small splash of orange juice can help loosen it back up.
✦ Can you make chicken macaroni salad ahead of time?
Absolutely. In fact, it’s even better after a few hours in the fridge because the flavors have time to blend and the dressing settles into the pasta. It’s a great make-ahead option for potlucks, lunches, and easy summer dinners.
✦ What’s the best pasta for macaroni salad?
Elbow macaroni is the classic choice and works beautifully because it holds the dressing so well. Other small pasta shapes can work too, but elbow macaroni gives you that familiar texture most people expect in a macaroni salad.
✦ Why does my macaroni salad taste bland?
Most of the time, it just needs a little more salt or a little more acid. A pinch of salt or a small splash of vinegar can wake up the whole salad and bring all those creamy, tangy flavors back into balance.
✦ Can you use canned chicken?
You can, but rotisserie chicken will give you the best flavor and texture. Canned chicken works in a pinch, but the salad will taste a little less fresh and hearty.
✦ Can you freeze chicken macaroni salad?
I wouldn’t recommend it. Mayo-based dressings tend to separate after freezing and thawing, and the pasta can turn soft and unpleasant. This one is definitely best made fresh and stored in the fridge.
More Macaroni Salad Recipes You’ll Love
If you love this creamy macaroni salad with cheese, there are plenty of other delicious ways to switch things up depending on what you’re in the mood for.
Tuna Macaroni Salad – A hearty, protein-packed option that works for lunch, picnics, or an easy dinner.
Chicken Macaroni Salad – A satisfying, meal-style variation with tender chicken and a creamy dressing.
Macaroni Salad with Egg – A richer, more traditional version with classic flavor and extra creaminess.
Southern Macaroni Salad – Tender macaroni + crisp veggies bound together by a lovely slightly sweet southern dressing.
Tried This Recipe
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Chicken Macaroni Salad
Ingredients
Dressing
- 1 1/4 cups mayonnaise
- 1/4 cup sour cream
- 1/3 cup fresh orange juice
- 1 large orange, zested zested
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2--3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/4 teaspoon fresh tarragon, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon garlic powder
Salad
- 1 pound elbow pasta
- 1 rotisserie chicken, cut in cubes
- 4 hard boiled eggs, chopped in chunky pieces
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 1/2 cups celery, diced
- 3 tablespoons shallots, very finely minced
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil (it should taste like the sea). Cook macaroni until just al dente. Drain, rinse briefly with cool water to stop cooking, and let cool completely.
- Plump the cranberries. Soak dried cranberries in warm water or a little orange juice for 10–15 minutes. Drain well. This makes them softer and more flavorful.
- Prep the shallots. Finely mince the shallots, then rinse briefly under cold water and drain well to mellow their bite.
- Make the dressing. In a large bowl, whisk together mayonnaise, sour cream, orange juice, zest, Dijon, vinegar, salt, pepper, tarragon, chives, and garlic powder (if using) until smooth. Let sit for 10 minutes to allow the flavors to meld
- Assemble the salad. Assemble the salad. Add the cooled pasta, chicken, cranberries, pecans, celery, and shallots to the bowl with the dressing. Toss gently until everything is evenly coated.Fold in the eggs. Add the chopped hard-boiled eggs and gently fold them in just until combined, keeping the pieces intact.
- Chill and finish. Cover and refrigerate for at least 1 hour (2–4 hours is even better). Stir before serving and adjust seasoning if needed.
Fans Also Made:
Notes
- The dressing will be salty but the pasta will need it.
- Butcher like a pro: Hate taking apart rotisserie chickens? Some tips I’ve picked up are, first of all, to thoroughly let your chicken cool. No one wants to handle scalding hot meat. This also frees you up to use your hands (in rubber gloves) to break down your chicken, which I’ve always preferred — it lets you really get in there to make sure you get all the meat.
- There’s a good step-by-step chicken walkthrough here!
- Cranberry Rehydration: One tip you’ll see in the recipe below is to soak the dried cranberries. Why? Doing this rehydrates the berries a bit, making them plumper and giving them a fuller, yummier flavor.
Nutrition
Great recipe, I was looking for something different! I just cut it in half, cause it is just me. I also didn’t add the eggs, not in macaroni salad! I used Miracle Whip, instead of Mayo, didn’t have an orange for the zest, and used southwestern pre-cut up pkged chicken from the store, but it was still really yummy! Thank you
Yummm! My niece and nephews loved this!
Yaaay, I’m happy they liked this 🙂 Enjoy
I’ve known poultry seasoning to have sage in it. Can I make this recipe without pasta and have chicken salad? Ingredient combination is amazing.
Sandra
Hi Sandra. I think thats a great idea!
I’m craving some chicken macaroni salad now!!
Enjoy, Patty! 🙂