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Chicken and Egg Macaroni Salad

Macaroni Salad with mayonnaise, boiled chicken, and eggs. This is perfect for the holidays.
Prep Time5 mins
Cook Time12 mins
Course: Side Dish
Cuisine: American
Keyword: bacon and egg salad, chicken and egg, chicken macaroni, chicken macaroni salad, chicken salad
Servings: 6 people
Calories: 753kcal
Author: Vanjo Merano


  • 6 ounces boneless chicken breast
  • 1 1/2 cups Lady’s Choice Mayonnaise
  • 2 cups elbow macaroni
  • 3/4 cups raisins
  • 5 ounces cheddar cheese cubed
  • 1/2 cup pineapple chunks optional
  • 3 pieces eggs boiled and cubed
  • 1 piece onion minced
  • 3 tablespoons parsley chopped
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt


  • Combine 5 cups water and chicken in a cooking pot. Let the liquid boil. Continue to cook the chicken for 15 to 18 minutes using medium heat. Remove the chicken from the pot. Let it cool down and then slice into cubes. Set aside.
  • Cook macaroni according to package instructions using the remaining water. Drain water and place macaroni on a large bowl.
  • Make the salad dressing by combining Lady’s Choice Mayonnaise, onion, sugar, salt, and ground black pepper. Stir until well blended. Set aside.
  • Combine cooked macaroni, cheese, raisins, pineapple, and chicken. Toss.
  • Add eggs and salad dressing. Continue to toss until all ingredients are well distributed.
  • Sprinkle the chopped parsley. Toss. Refrigerate the salad for at least 1 hour.
  • Transfer to a serving bowl. Serve. Share and enjoy!


Calories: 753kcal | Carbohydrates: 63g | Protein: 19g | Fat: 46g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 607mg | Potassium: 478mg | Fiber: 4g | Sugar: 9g | Vitamin A: 437IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg