Macaroni Chicken Salad

Macaroni Chicken Salad allows the taste to do the talking. If you've never tried a hot salad, this recipe is the place to start. Submitted by David McCarthy, Australia


  • 2 cups uncooked macaroni
  • 3 1/2 to 4 cups cooked chicken, sliced or cubed
  • 1/3 cup toasted almonds, chopped
  • 1 Tbsp lemon juice
  • 1 tsp grated lemon rind (Be careful not to grate the pith, just the rind.)
  • 1 1/2 cups shredded Swiss cheese (8 oz / 225 grams)
  • 2 tsp seasoned salt
  • 1/2 tsp pepper
  • 1 1/4 to 1 1/2 cups mayonnaise
  • Chopped fresh parsley, optional (I prefer flat leaf Italian parsley.)


Cook macaroni in salted boiling water as directed on package; drain.

In a large bowl, combine macaroni, chicken, almonds, lemon juice, rind, shredded cheese, salt, pepper and mayonnaise.

Transfer to a buttered 2-quart casserole or baking dish.

Bake at 350F (170C) for 30 minutes.

Garnish with chopped parsley, if desired.

Serves 4 to 6.

Serve with a glass of chilled Chardonnay or Reisling.


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