Chick’n Mac Salad

May 24, 2023

Chick’n Macaroni Salad

Print Recipe
A creamy Summertime favorite that'll bring crisp fresh yumminess to any BBQ!
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine American
Keyword BBQ, chicken salad, Dairy Free, macaroni, macaroni salad, Plant based, vegan
Prep Time 10 mins


  • 2 packs MorningStar Veggie Chick'n stripes lightly cooked/crisp'd + shredded
  • 1 box (16 oz) Macaroni pasta
  • 1 cup Vegan Mayo (Hellmann's is preferred!)
  • 2 TBSP Honey Mustard
  • 2 Pickles diced
  • 1 Green Bell Pepper diced
  • 1/2 Jalapeno Pepper diced
  • 1/2 White Onion diced
  • 1 tsp Vinegar
  • Paprika, Salt + Pepper to taste


  • I always start with preparing the chick'n by cooking it in a lightly greased pan on the stovetop. This allows the stripes to get a little color + enhance the tender flavor, while mimicking the subtle dryness of white meat!
    Whether you do this prep or just a simple de-thaw, return the chick'n to room temperature, shred it with two forks + set aside.
    Cook the pasta to desired doneness + set aside as well!
  • Combine mayo, honey mustard + vinegar in a large mixing bowl. Add in chick'n + all diced ingredients, stir until evenly coated.
  • Add in the macaroni + mix. If needed, add another spoonful of mayo to ensure an even coating. Try it! Then add S+P as needed. (Some extra pickle juice wouldn't hurt, either!)
  • Top with a dusting of Paprika, cover + refrigerate until served. ENJOY!


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I hold my childlike imagination very close to my heart, and it’s caused me to make science experiments for a living, just as I did for fun with anything I could get my hands on in my kitchen growing up. Only now, instead of Dawn detergents and Hershey’s cocoa powder, it’s butters and essential oils. It’s what lead to Sukha Seat, and to my mom finally trying my creations!

I am a lover of all arts, a try-er of all crafts, and a believer of all things.


Hi Love, I'm Veronika