Real Recipes From Real Home Cooks ®

chicken and bacon macaroni salad

(2 ratings)
Blue Ribbon Recipe by
Sue Faccone
Richmond, VA

I like to add different colored peppers sliced thin and put on top of the salad for color.

Blue Ribbon Recipe

This hearty pasta salad can double as a side or main dish. The addition of bacon and chicken makes the macaroni salad. It may have simple ingredients, but the combination of flavors is perfect. Definitely prepare this ahead of time so there is time to chill. Once the flavors mingle together for a bit, the salad is even better.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For chicken and bacon macaroni salad

  • 1 lb
  • 6
    hard boiled eggs
  • 1 lb
    elbow macaroni, cooked
  • 3 sm
  • 1 sm
  • 1 c
  • 1 tsp
    kosher salt
  • 1 tsp
    garlic powder
  • 1 tsp
    parsley flakes
  • 1 tsp
    seasoned pepper
  • 1 can
    chicken breast, 12.5 oz
  • 1 tsp

How To Make chicken and bacon macaroni salad

  • Cooked and crumbled bacon on a plate.
    Fry bacon until crispy and put on a plate with paper towels to drain off the grease. Put aside.
  • Hard boiled eggs chopped.
    Hard boil 6 eggs, about 7 minutes. Then peel under cold water and slice into pieces. Put aside.
  • Draining cooked macaroni.
    Boil macaroni until soft. Add some oil and salt to the water prior to boiling. Removed and put in a colander to drain. Rinse with cold water until cool. Drain again and put in a large bowl.
  • Adding chicken to cooked macaroni.
    Open can of chicken breast and flake (leftover chicken is also good for this recipe). Add the eggs and chicken to the macaroni mixture.
  • Adding the crumbled bacon.
    Crumble the bacon and add to the mix.
  • Stirring in the chopped tomatoes.
    Cut the tomatoes into cubes and add to the macaroni.
  • Adding died onion.
    Cut the onion into tiny diced pieces and add to the mix.
  • Mixing in seasoning.
    Season with garlic powder, parsley flakes, kosher salt and seasoned pepper (salt and pepper to taste).
  • Mixing ingredients together.
    Mix well until everything is combined evenly. Fold in the chopped hard boiled eggs.
  • Adding in mayonnaise.
    Add mayonnaise. I start with a cup and mix to coat the entire mixture.
  • Mixing until it's the right consistency.
    Then add around a half a cup as needed from there on until it is the consistency I like.
  • Sprinkling with paprika.
    Once everything is mixed sprinkle paprika on top for color.
  • Macaroni salad chilled from the fridge.
    Refrigerate. It is best when it is allowed to get really cold. Enjoy!