Creamy Chicken Macaroni Salad

I make this Creamy Chicken Macaroni Salad all summer long (and fall, and sometimes in winter when I miss the porch breeze) — it’s the sort of thing you tuck into a picnic basket and nobody judges the second helping. The first bite should be cool and tangy, with pineapple brightening the mayonnaise in a way that makes you smile without thinking about it (I nicked the recipe from Aunt Mae’s kitchen drawer and swore I’d never tell, but here we are).

Sometimes I pair it with a warm main — if you want something richer, I’ll send you over to my favorite stuffed chicken recipe I used last Sunday: Cheesy Garlic Butter Mushroom Stuffed Chicken (trust me, people swoon).

What makes this macaroni salad irresistible

• Creamy dressing balanced by pineapple’s sweet-tart pop (keeps things lively).
• Shredded chicken adds heft so it’s more meal than side.
• Little textures — raisins, celery, diced carrot — make each forkful interesting.
• It keeps well (if you like your salads to behave, it gets better after a few hours in the fridge).

A tiny kitchen tale

I once brought this to a church bake sale and someone asked if I’d used store magic — I said no, just a bit of patience and extra relish.

Ingredients for a generous bowl

• 2 liters water
• 500g elbow macaroni
• 550g chicken breast
• 2 carrots, peeled
• salt and pepper
• 410ml kremdensada (chilled)
• 200g pineapple tidbits
• 1/3 cup raisins
• 1/8 cup stalk celery
• 1/2 cup onion, chopped
• 1 1/2 cups mayonnaise
• 80g cheese, diced
• 6 tsp pickle relish

How to put it all together (easy steps)

• Boil water and add the chicken breast. Cover and bring to a boil. When it boils, season with salt and pepper. Continue cooking until tender. Remove from saucepan and shred. Set aside. Strain the chicken broth. Return to the saucepan and bring to a boil. Add the carrot and cook for 5 minutes. Cut into small dice and set aside. Add the elbow macaroni in the saucepan. Cook until tender, but don’t overcook. Strain and rinse with running water and drain well. Transfer the macaroni to the mixing bowl. Add shredded chicken breast and diced carrot. Also put all the ingredients in Set B. Toss together until well combined. Cover the mixing bowl with cling wrap and refrigerate for at least 1 hour before serving.
• Serve chilled; if you’re serving it alongside a hot dish, a comforting gravy works nicely — here’s a simple chicken-and-gravy idea to try: Chicken and Gravy Recipe.

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One friendly tip from my pantry

Let it rest in the fridge at least an hour — flavors settle and the salad tastes covet-worthy the next day; if you want a festive pairing, try serving it with something a touch fancy like these cranberry-stuffed chicken breasts (because why not elevate a picnic?): Cranberry-Spinach Stuffed Chicken Breasts with Brie.

Hope you scoop yourself a big bowl and pass it around — it’s fine to go back for seconds.

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