Chicken Macaroni Salad

Chicken Macaroni Salad

Servings 4
Author Tempie


  • 8 oz . dry macaroni pasta (about 2 1/4 cups)
  • sea salt
  • 1/2 cup mayo (homemade or good quality brand such as Sir Kensington's)
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried dill weed
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt or salt to taste
  • 2 1/2 cups cooked , cubed chicken breast
  • 1/3 cup finely chopped red onion
  • 2 stalks of celery , finely chopped
  • 2 tbsp finely chopped chives


  • In a large pot, bring 4 quarts of water to a boil. Add sea salt and pasta, and let cook, stirring often, until just tender. Drain the pasta, and rinse with cold water until it's cool, then drain shortly. You want the pasta to still be slightly wet. Place it into a large bowl.
  • In a small bowl, mix together the mayo, olive oil, vinegar, dijon mustard, garlic powder, dill weed, and sea salt.
  • Add the dressing, chicken and vegetables to the pasta, gently mix to combine, then serve. If you have leftovers, you may need to add a little warm water to loosen the mixture back up before serving.