Chicken Macaroni Salad (A Simple, Deli-Style Recipe)

See that black takeout container. That is because this is food that was prepared and distributed to the community. Not all of our recipes are built to look like they are in a cookbook. Ones like this are to show the food that is prepared, distributed, and eaten by real people.

Chicken macaroni salad is a deli-style dish similar to traditional macaroni salad made with canned tuna. This version uses canned chicken, macaroni, and a creamy mayonnaise-based dressing. It’s simple to prepare, holds well when chilled, and can be adjusted and scaled easily depending on what ingredients are available. The recipe follows a straightforward approach that works just as well for a single bowl as it does for a much larger batch.

This chicken mac salad has been served multiple times through food shelf distribution, where meals often need to be prepared in volume and adapted to what is on hand. Because it scales reliably and uses common ingredients, it has become a practical option for preparing filling, recognizable food without relying on specialty items.

Estimated Nutritional Information

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/6 total

• Calories: 447

• Protein: 12 g

• Fat: 28 g

• Net Carbohydrates: 33 g

Ingredients- Chicken Macaroni Salad

• 1/2 box of elbow pasta (1/2 lb)

• 12 Ounces of canned chicken (3 small cans or 1 large can)

• 1 Can of Green Peas

• 1 Cup of Mayonnaise or until desired consistency

• Seasonings (Salt 1/2 tsp, Pepper 1/2 tsp, onion powder 1 Tbl, garlic powder 1 tsp)

Instructions- Chicken Macaroni Salad

Chicken macaroni salad is a fast and easy dish to make at scale, and most of the ingredients are shelf-stable and readily available through food pantries or Right-to-Food Centers. Boxed pasta, canned chicken, canned peas, and mayonnaise. Unless opened, none of those require refrigeration. Once prepared, the salad keeps well in the refrigerator for several days.

This recipe is also very versatile. If you have canned tuna instead of canned chicken, you can turn this into a more traditional macaroni salad. If onions are available, diced onions are a fine addition. Shredded carrots work well too. Part of food security and combating hunger is using what is available, and this is a recipe that does exactly that. Bell peppers or green onions, when in season, can be added just as easily. Minced red bell pepper or shredded sweet potato adds a nice pop of color along with extra flavor and texture.

Another important thing about this dish is that it can be eaten as-is once prepared, with no additional cooking required. Some of what we aim to do is remove barriers to food access while preserving dignity. There are times when the ability to open a can or cook a meal simply isn’t an option due to sudden illness, disability, or displacement. This salad can be served as a side dish or eaten as a full meal, and it doesn’t require any tools beyond a fork or spoon when it is prepared and distributed through a Right-to-Food Center.

If you’re making this recipe yourself at home, you’ll need a few basic tools like a pot, a can opener, a mixing bowl, and a spatula. You won’t need anything fancy like a stand mixer or an immersion blender.

Preparation-

Start by cooking the pasta, since this is the longest step. Bring a pot of salted water to a boil and add ½ pound (half a box) of elbow macaroni. Stir immediately after adding the pasta so it doesn’t stick or clump together. Follow the cooking instructions on the box, usually boiling for 10–12 minutes, stirring a few times during cooking.

If the water starts to boil over, the pot is either too small or too full. In a pinch, a small drizzle of olive oil can help break up the foam and prevent boiling over. I don’t usually recommend this for pasta dishes where sauce needs to cling to the noodles, but for a macaroni salad, the mayonnaise will still coat the pasta just fine.

Once the pasta is cooked, drain it in a colander in the sink. Elbow noodles tend to hold onto water, so give the colander a few shakes to help release any extra liquid. Let the pasta cool until it’s closer to room temperature. If mayonnaise is added to hot pasta, it will turn clear and melt into a greasy mess.

It’s also important not to overcook the noodles. Overcooked pasta can tear apart when mixed, and instead of holding their elbow shape, the noodles will turn soft and floppy and tear apart. While the pasta cools, you can prepare the remaining ingredients.

Open one can of green peas, drain well, and add them to a large mixing bowl. This recipe scales easily. So if you cook a full box of pasta, simply double the peas and other ingredients. Draining the peas well is important because there will already be some water left inside of the bend of the elbows in  the pasta.

Next, open and drain about 12 ounces of canned chicken. This can be one large 12-ounce can or three smaller 4-ounce cans, it doesn’t matter. Add the chicken to the mixing bowl along with about 1 cup of mayonnaise. Mayonnaise straight from the refrigerator is fine and can actually help cool the pasta if it’s still slightly warm.

For seasoning, start with 1 tablespoon onion powder and 1 teaspoon garlic powder. Garlic powder is much stronger than onion powder, so a roughly 3:1 ratio works well here. Begin with ¼ teaspoon salt and ¼ teaspoon black pepper. The pasta water is already salted, and canned chicken and peas can vary in sodium levels depending on the brand, so it’s best to start light and adjust later.

Optional seasonings like paprika or ground mustard can also work well, since canned vegetables, chicken, and mayonnaise start off fairly mild and muted by themselves.

Once the pasta has cooled enough that it won’t melt the mayonnaise, add it to the mixing bowl and mix everything thoroughly. Make sure the seasonings are evenly distributed, no one wants to bite into a pocket of garlic powder or black pepper. Plus we are cooking this for other people, they deserve the extra care and attention that goes into preparing this the right way.

Taste the salad using a clean spoon, then set that spoon aside. I will usually just toss it straight into the sink so I can’t accidentally re-use it. If you need to taste again, grab a new spoon. It’s one thing to cook for yourself, but when cooking for others, it’s important to be extra careful.

Adjust the seasoning as needed, keeping in mind that the flavors will become more pronounced after the salad rests. Also we can see how well the mayonnaise coats the noodles so if we need to we can add a little bit more to get the right consistency. While it can be served right away, it’s best after chilling for a few hours or overnight. Leftovers keep well in the refrigerator for several days.

Flexible, Deli-Style Cooking-

This chicken macaroni salad is meant to be practical, flexible, and easy to share. It works as a side dish or a full meal, and it holds up well when it needs to be prepared ahead of time. Recipes like this are less about following a fixed formula and more about using what’s available to make something filling and familiar. Sometimes that means using specific ingredients to prevent food waste like our recipe for Turkey Salad which uses leftover turkey that might otherwise get thrown away. That could also mean substituting diced bologna for the canned chicken and making it a Bologna Salad.

If you’re interested in other deli-style salads prepared in a similar way, you may also want to look at our Ham Salad or Cranberry Walnut Chicken Salad recipe, which uses a different protein but follows a similar approach.