Macaroni and Chicken Salad

Macaroni and Chicken Salad

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The addition of cooked, shredded chicken makes this a more substantial macaroni salad. Taste it after it has chilled and add more mayonnaise if necessary.


Serves: 10 

  • 1 kg skinless, boneless chicken breast halves
  • 2 cups macaroni
  • 1 (425g) tin mixed vegetables, drained
  • 2 cups shredded lettuce
  • 3 cups mayonnaise
  • 1/4 tablespoon dried basil
  • salt and pepper, to taste
  • pinch garlic powder

Preparation:10min  ›  Cook:20min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

  1. In a medium frypan over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle then shred with two forks. Set aside.
  2. Cook macaroni in boiling salted water until al dente. Drain and rinse under cold water.
  3. Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, lettuce and mayonnaise. Add basil, salt and pepper and garlic powder to taste.
  4. Add drained macaroni to chicken mixture. Toss to coat.
  5. Refrigerate for several hours before serving.

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