Gateaux1

Turn you chicken salad game upside-down with this healthy chicken macaroni salad. You guys asked me for simple, high protein recipes and this healthy chicken macaroni salad does not disappoint. It’s the perfect balance of protein, carbs, and flavor!

Loaded with tender shredded chicken, fresh vegetables, herbs, homemade yogurt-ish dressing, hard-boiled eggs AND perfectly cooked al dente pasta, this combination is so good. I can guarantee this will be your favorite way to enjoy chicken salad. I like to load mine up into a red bell pepper and top it with spicy pickle chips for an extra punch of flavor!!

Frequently Asked Questions FAQ’s

Can you meal prep this salad? Yes, absolutely. Store it in an airtight sealable container in the refrigerator for up to four days. Option to make extra dressing as the pasta will absorb the dressing over a few days. These meal prep containers are a great for portioning items too!

Tips for chopping the vegetables? You can use this handy vegetable chopper for the onion and celery. Just make sure the vegetables are the same size. You can use it for the hard boiled eggs too!

How to Make Chicken Macaroni Salad

Boil the Pasta

Boil a pot of water, season it with salt, and cook the pasta according to the package. Once al dente, drain the water from the pasta and run the pasta under cold water to remove any excess starch. Option to use this handy clip on colander for draining water. Drizzle the drained pasta with avocado oil and set aside.

Boil the Chicken

Combine 50/50 water and chicken broth to a pot and bring it to a boil. Add the chicken breasts making sure they are covered by the liquid. Boil for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Drain the water using a colander and let the chicken cool before shredding it with two forks. The smaller the better.

Make the Dressing

Combine 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, chopped fresh dill, chopped fresh tarragon, kosher salt, and cracked black pepper in a measuring cup. Whisk well.

Assemble the Dish

Add the diced red onion and diced celery into the large pyrex bowl with the dressing. Next, add the shredded chicken, al dente pasta, and two chopped hard-boiled eggs. Mix until well coated. Taste for seasoning. Serve and enjoy!

Storage

Extra chicken macaroni salad can be stored in an airtight container in the refrigerator for three to four days. Looking for more recipes? Try my viral Southwest Chicken Salad or my Cottage Cheese Egg Salad.