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Cold Chicken Macaroni Salad
Cold Chicken Macaroni Salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Delicious cold chicken macaroni salad with boiled eggs, perfect for any occasion - lunch, picnics, and summer gatherings.
Ingredients:
  • 2 skinless, boneless chicken breasts, diced
  • 4 cups elbow macaroni
  • 4 large eggs
  • 1 cup mayonnaise, or more to taste
  • 4 teaspoons white sugar
  • 4 teaspoons white vinegar
  • 1 teaspoon onion salt
  • 1 teaspoon salt
  • 1 teaspoon prepared yellow mustard
  • 1 pinch ground black pepper to taste
Instructions:
  • Bring a pot of water to a vigorous boil. Add chicken and cook for 15 to 20 minutes until no longer pink inside. Allow it to cool slightly, then dice into bite-sized pieces.
  • While the chicken cooks, heat a second large pot of lightly salted water until boiling. Add elbow macaroni to the boiling water and cook, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni and rinse with cool water.
  • Simultaneously, add eggs to a saucepan and cover with water. Bring to a boil, then remove from heat and allow eggs to sit in hot water for 15 minutes.
  • Cool boiled eggs in cold running water, then peel and dice.
  • In a large bowl, combine mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper. Gently fold in diced eggs, pasta, and chicken, adjusting with more mayonnaise if needed. Refrigerate for at least 1 hour, or up to 8 hours or overnight before serving.

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