Macaroni Chicken Salad

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Total Time
30 mins
8 mins

This is a great recipe from the back of a Creamette elbow macaroni box. I often use chopped pecans instead of the almonds. (I'm more likely to have those on hand.) Also, I briefly blanch the broccoli before adding it to the recipe. It's also delicious warm, if you don't want to wait for it to chill.

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  1. Cook macaroni as package directs; drain.
  2. In a large bowl, combine all ingredients except almonds; mix well.
  3. Top with almonds.
  4. Cover; chill thoroughly.
  5. Serve on lettuce.
  6. Refrigerate leftovers.
Most Helpful

5 5

Very nice salad! I used #45529 honey mustard dressing, which made just enough dressing. I used frozen broccoli florets and just ran hot water over them to thaw. I used walnut pieces and didn't toast them. We really enjoyed this for lunch--thanks. Carole in Orlando