Chicken-Macaroni Salad Recipe

Name: Chicken-Macaroni Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts; 3 tablespoons lemons (fresh); 12 lb macaroni (penne, twists, rigatoni, ziti, etc.); 2 tomatoes (seeded); 3 italian peppers (seeded); 2 green onions (trimmed) or 2 scallions (trimmed); 1 teaspoon fresh parsley or 12 dried parsley; 3 tablespoons olive oil or 3 tablespoons vegetable oil; ½ teaspoon rosemary; ¼ teaspoon garlic powder; ¼ teaspoon chili powder or ¼ teaspoon berbere; ¼ teaspoon fresh basil (diced); 2 teaspoons dry white wine (optional) or 2 teaspoons dry sherry (optional); 1 teaspoon Dijon mustard; salt and black pepper

Servings: persons

2 lbs chicken breasts
3 tablespoons lemons (fresh)
12 lb macaroni (penne, twists, rigatoni, ziti, etc.)
2 tomatoes (seeded)
3 italian peppers (seeded)
2 green onions (trimmed) or 2 scallions (trimmed)
1 teaspoon fresh parsley or 12 dried parsley
3 tablespoons olive oil or 3 tablespoons vegetable oil
½ teaspoon rosemary
¼ teaspoon garlic powder
¼ teaspoon chili powder or ¼ teaspoon berbere
¼ teaspoon fresh basil (diced)
2 teaspoons dry white wine (optional) or 2 teaspoons dry sherry (optional)
1 teaspoon Dijon mustard
salt and black pepper

1
Soak and wash chicken with lemon or lime.
2
Cut the chicken in cubes or as desired; marinate the chicken with 1 tablespoon of oil, hot chili powder, garlic, rosemary and 1 teaspoon of wine; Keep it in the fridge for 15 minutes.
3
Stir-fry the marinated chicken.
4
Cook until the chicken is well done (15 minutes or less).
5
Boil water in a large pot; add the macaroni (pasta); cook for 15 minutes (al dente).
6
Mix with the chicken.
7
Meanwhile, wash and pat dry tomatoes, peppers, and green onions cut in desired shapes.
8
Combine the chicken, pasta and vegetables; Keep covered for the vegetable to soften; At room temperature, put it in the fridge;.
9
Prepare the dressing lemon juice, 2 tablespoon oil, parsley, Italian seasoning, basil, garlic powder, Dijon mustard, salt and black pepper; Whisk it well until the mixture is smooth or blend it in a food processor if more dressing is needed.
10
Pour the dressing over the chicken-macaroni salad which is already in fridge.
11
Mix it well and keep in fridge.
12
Serve it cold.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs chicken breasts, 3 tablespoons lemons (fresh), 12 lb macaroni (penne, twists, rigatoni, ziti, etc.), 2 tomatoes (seeded), and more.

Yes, Chicken-Macaroni Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken-Macaroni Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions