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Old-Fashioned Chicken Macaroni Salad

"My sister gave me the recipe for this creamy pasta salad about 25 years ago," Nola Erbe jots from Lodi, Wisconsin. "It's great to make for watching football games on TV. I serve it with potato chips, celery and pickles.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    2 servings


  • 2/3 cup uncooked elbow macaroni
  • 1/3 cup frozen corn
  • 1 cup cubed cooked chicken
  • 1/4 cup sliced celery
  • 1 hard-boiled large egg, chopped
  • 2 tablespoons chopped green pepper
  • 1 tablespoon chopped onion
  • 1/2 cup mayonnaise
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
  • In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.
Nutrition Facts
1-1/4 cups: 337 calories, 10g fat (3g saturated fat), 175mg cholesterol, 882mg sodium, 34g carbohydrate (7g sugars, 3g fiber), 28g protein.

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Average Rating:
  • patrickluke
    Aug 14, 2017

    No comment left

  • bemidjimom
    Mar 15, 2010

    I liked this recipe very much. It was easy to make and was delicious. I left out the eggs however. And I used canned corn, actually Mexicorn with the peppers already in it. I will definately make this salad again!

  • facetious
    Nov 25, 2008

    I made this with and without green pepper on seperate occasions. It's delicious either way.

  • Shari
    Jun 3, 2008

    No comment left