Puerto Rican Ensalada de Coditos con Pollo is a rich, creamy macaroni salad with tender chicken, red onions, scallions, and paprika. Perfect for family meals, gatherings, or as a flavorful side dish.
In Puerto Rico, and throughout all Latin America, we love our ensaladas, fresh, flavorful, and always part of our gatherings. From classics like ensalada de papa, ensalada de garbanzos, and ensalada de granos, to simple favorites like ensalada de atún, there's a version for every meal and every occasion. Creamy, zesty, or packed with veggies and protein, these salads are a staple in our homes. Today, I'm sharing one of my personal favorites: Ensalada de Coditos con Pollo, a Puerto Rican macaroni salad made with only 5 ingredients that's rich, creamy, and full of flavor.
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Ingredients
- elbow pasta
- chicken breast
- mayonnaise
- red onion
- scallions
- paprika
- salt and pepper to taste
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
1. Prepare the Chicken
- Place chicken in a saucepan and add enough water to fully cover. Cook over medium-high heat for 15-20 minutes.
- Turn off the stove, drain the water, and allow the chicken to cool on a cutting board for a few minutes.
2. Shred or Cube the Chicken
- Using two forks, shred the chicken or cut into small cubes.
3. Cook the Pasta
- Cook elbow pasta according to package instructions.
- Drain the pasta and allow it to cool for a few minutes before mixing with other ingredients.
4. Assemble the Salad
- In a large bowl, combine the cooked pasta, shredded chicken, mayonnaise, red onion, and scallions.
- Add salt and pepper to taste, and mix until evenly coated.
5. Garnish and Serve
- Transfer the salad to a serving bowl and sprinkle paprika on top.
- The salad can be enjoyed right away or allowed to chill for a few hours in the refrigerator.
Cathy’s Expert Tips
- Let the pasta cool slightly before adding the mayo. If the pasta is too hot, it can cause the mayonnaise to separate and become oily. Let the pasta cool for a few minutes before mixing everything together.
- Use freshly cooked chicken for the best flavor. Poached chicken breast tastes best but you can also use leftover chicken or rotisserie chicken to save time. I do not recommend canned chicken for this salad.
- Adjust the creaminess to your liking. I like a very creamy salad but feel free to adjust mayonnaise to your liking.
- Let the salad chill for the best flavor. Although this salad can be served right away, allowing it to chill in the refrigerator for a few hours helps all the flavors meld together and chilled ensalada de coditos is delicious!
- Paprika garnish. A light sprinkle of paprika not only adds color but gives the salad that classic Latin-style macaroni salad look.
Recipe FAQ’s
Yes! This salad is actually even better when made ahead. Prepare it up to 24 hours in advance and store it covered in the refrigerator until ready to serve.
Stored in an airtight container, it will stay fresh for about 3-4 days in the refrigerator.
Absolutely. Rotisserie chicken works great and saves time. Simply shred or dice the meat and add it to the salad.
The pasta absorbs some of the mayonnaise as it sits. If the salad seems dry later, simply stir in a little more mayonnaise before serving.
Yes! You can add different veggies like sweet peas, diced carrots, pimentos, or even small cubes of cheese.
No. Because it contains mayonnaise and pasta, freezing will change the texture and make the salad watery once thawed.
Other Latin Ensaladas You Will Love
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📖 Recipe
Ensalada de Coditos con Pollo
Ingredients
- 1 pound elbow pasta
- 1 chicken breast boiled, shredded or chopped into small cubes
- 2 cups mayonnaise
- ½ red onion chopped
- 2 scallions rinsed and chopped
- paprika sprinkled
- salt and pepper to taste
Instructions
Prepare the Chicken
- Place chicken in a saucepan and add enough water to fully cover. Cook over medium-high heat for 15-20 minutes. Turn off the stove, drain the water, and allow the chicken to cool on a cutting board for a few minutes.
- Using two forks, shred the chicken or cut into small cubes.
Cook the Pasta
- Cook elbow pasta according to package instructions.Drain the pasta and allow it to cool for a few minutes before mixing with other ingredients.
Assemble the Salad
- In a large bowl, combine the cooked pasta, shredded chicken, mayonnaise, red onion, and scallions. Add salt and pepper to taste, and mix until evenly coated.
- Transfer the salad to a serving bowl and sprinkle paprika on top. The salad is done and can be enjoyed right away or allowed to chill for a few hours in the refrigerator.
Soniya says
This looks so refreshing and full of amazing flavors. Perfect for summer brunch!
Cathy says
Yes it is Soniya!
Toni says
So good and delicious! My family loved it!
Cathy says
That’s great to hear Toni!
Kushigalu says
Something new to me but I love the ingredients used in the recipe. Delicious. Pinned!
Cathy says
Thanks Kushigalu!
Lisa Huff says
Chicken in macaroni salad?! YES, please! Love how quick and easy this is with not a lot of ingredients.
Cathy says
Thanks Lisa! Yes, I love chicken in coditos!
Pam Greer says
Simpler really is best and this salad is proof of that! We’ve been having it for lunch regularly. We love it!
Cathy says
Thanks Pam! We both can certainly agree, simple ingredients never has to mean lack of flavor ever!