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A plate of leftover chicken macaroni salad. Rest of the salad in a serving bowl in the background. Salt and pepper cellars and cherry tomatoes in between.

Leftover Chicken Macaroni Salad

Leftover chicken macaroni salad. An easy to make delicious low-cost creamy pasta salad. Perfect as a busy weeknight meal or as a side!
Course Dinner, Lunch
Cuisine International
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 365kcal
Author Neil



  • 8 tablespoon low fat mayonnaise
  • 3 tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar


  • 220 g macaroni
  • 150 g cooked shredded chicken
  • ¼ yellow Pepper finely chopped
  • ½ small red onion finely chopped
  • 12 cherry tomatoes halved
  • 4 spring onions chopped
  • 60 g rocket
  • Salt and freshly ground black pepper to season



  • Add all the dressing ingredients into a small Pyrex bowl and whisk until combined. Set aside.


  • Cook the pasta as per the packet instructions, drain, rinse under cold water and set aside to cool.
  • While the pasta is cooking prepare and place the rest of the salad ingredients into a large mixing bowl.
  • Add cooled macaroni to large mixing bowl, pour over the dressing and toss well together. Season to taste and serve.


Calories: 365kcal | Carbohydrates: 49g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 399mg | Potassium: 470mg | Fiber: 3g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 31mg | Calcium: 67mg | Iron: 2mg