Chicken Macaroni Salad is a popular salad made with elbow macaroni, chopped vegetables like onion, cucumber, pickles, olives, and tomatoes, seasoned with fresh herbs, spices and homemade vinaigrette dressing. This recipe is a must-try and will surely leave you craving for more each time you make it.

Chicken Macaroni Salad – Quick Meal

I really love how easy this recipe is – ready in just 30 minutes! You can have it alongside your main meal or munch on it as a quick snack at your tea time. I just adore recipes like this one that save me time and effort. They are my absolute favorites!

Explore here for similar quick Side Recipes

But it’s not just about being easy – this dish tastes amazing too. It’s so delicious, with flavors that make your taste buds want for more. This recipe isn’t just about convenience, it’s a real treat for your senses. My daughter is a picky eater, but if she likes it I bet you’ll like it too LOL.

Tehzeeb Bakers Copycat Salad

I’ve noticed that macaroni salads often features creamy dressing in many recipes and in dishes served in restaurants. I do like the taste of that, especially this recipe of this Classic Macaroni Salad is my all-time favourite. But I enjoy changing it up with different ingredients.

In Pakistan, there is a renowned bakery called “Tehzeeb” known for its popular salads. I the have created this recipe, that aims to replicate the flavors of Tehzeeb’s famous salad at home, making it a copycat version. If you have had Tehzeeb’s salad before, trying this recipe might astonish you as it closely resembles the taste of the original.

What Basic Ingredient Would You Need

You can add or subtract the ingredients according to your liking, of course, but my version of macaroni salad includes:

1. Elbow Macaroni
2. Vegetables (Chicken, Onion, Tomato, Cucumber, Pickles and olives)
3. Homemade Dressing

Step-By-Step Process With Pictures

1. Begin by boiling a pot of water on the stove. Add the macaroni to the boiling water and cook for 5-7 minutes until it is tender but still firm. Drain the cooked macaroni in a colander, rinse it under cold water to stop the cooking process, and set it aside.

2. Wash and peel the cucumber, onion, and tomatoes. Finely chop the cucumber, onion, pickles and tomatoes into small, bite-sized pieces.

3. In a bowl, mix together olive oil, honey, and vinegar to make the dressing. Add minced garlic, salt, ground black pepper, chili flakes, oregano, and fresh coriander to the dressing. Stir well to combine all the ingredients and set the dressing aside.

4. Cut the chicken into cubes. Marinate the chicken with salt, soy sauce , red chili powder, and black pepper. Fry the marinated chicken cubes in a pan for 5-7 minutes on each side, or until fully cooked.

5. In a large bowl, combine the chopped vegetables, cooked macaroni, and fried chicken. Pour the prepared dressing over the mixture. Mix everything thoroughly to ensure the dressing coats all the ingredients.

6. Refrigerate the dish for at least 1 hour before serving to allow the flavors to meld together.

Can I Add Mayonnaise In This Recipe?

It’s totally okay to mix in mayo with this macaroni salad recipe, but remember to cut down the amount of olive oil in the dressing by half. I replicated the Tehzeeb Bakers recipe, which doesn’t include mayo, but feel free to add it if that’s your style. Recipes are all about personal taste, so make it your own and enjoy the delicious results.

When you’re adding mayo, start by mixing it gradually into the cooked macaroni and chopped vegetables to ensure even distribution. Finally, add the vinaigrette dressing to the mixture to complete the salad.

When adding mayonnaise to your macaroni salad, consider your personal preferences regarding the amount of creaminess and richness you desire. You can adjust the quantity of mayo based on whether you prefer a lighter, subtly creamy salad or a more decadently rich one.

Choosing the Best Vinegar for Your Dressing

Balsamic Vinegar is a great choice when you’re making salads because it’s sweet and a bit tangy, that makes it ideal for using in salad dressing. You can choose the vinegar you like best. Here are a few options and how they taste:

Red Wine Vinegar: It’s fruity and tangy, great for Mediterranean dishes.

White Wine Vinegar: It’s milder and good for light dressings.

Apple Cider Vinegar: It’s slightly sweet and tangy, popular in healthy recipes.

Rice Vinegar: It’s mild and slightly sweet, often used in Asian cooking.

Storage Suggestion

1. Make sure to pop your macaroni salad into a sealed container before tucking it into the fridge. It should stay good for around 3 to 5 days.
2. Keep an eye (and nose) out for any funky smells or colors. If you notice anything off, it’s time to let it go. The ingredients used can affect its shelf life.
3. Avoid freezing it, as the texture might not hold up well. Give it a little mix before serving to make sure the flavors are evenly distributed.

Substitute Of Elbow Pasta

If you’re making macaroni salad and you don’t have elbow pasta, that’s okay. You can use other pasta shapes instead. Some good options are small shell pasta, penne, rotini, or fusilli. These shapes will work well in your macaroni salad and taste delicious. Just use whichever pasta you like or have available. Your salad will still turn out great with these substitutions! Enjoy making your macaroni salad!

Variation- Vegan Macaroni Salad

In this macaroni salad recipe, while I’ve included chicken, you can easily make it vegan by swapping it out with tofu or your favorite vegan cheese.

The dressing is essential, make sure to follow that recipe as it really makes a difference. After that, feel free to mix and match the other ingredients according to your taste.