Chicken Macaroni Holiday Salad (Printable)

Southern cold salad with macaroni, chicken, crisp celery, and tangy mustard-relish dressing.

# What You Need:

→ Pasta

01 - 2 cups (7 oz) uncooked elbow macaroni

→ Protein

02 - 2 cans (10 oz each) cooked chicken, drained

→ Vegetables

03 - 1 cup finely diced celery (about 2 stalks)
04 - 1/2 cup diced red bell pepper
05 - 1/4 cup finely diced red onion
06 - 1/4 cup sweet pickle relish

→ Dressing

07 - 1/2 cup mayonnaise
08 - 2 tablespoons yellow mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon granulated sugar
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley
14 - Paprika for sprinkling

# How To Make It:

01 - Boil elbow macaroni in salted water until al dente, drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled macaroni, drained chicken, celery, red bell pepper, red onion, and sweet pickle relish.
03 - Whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
04 - Pour dressing over macaroni mixture and toss gently to coat evenly.
05 - Cover and refrigerate for at least 1 hour to develop flavors.
06 - Garnish with chopped parsley and sprinkle paprika if desired. Serve cold.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes even better the next day, so you can actually enjoy your gathering instead of being stuck in the kitchen.
  • The tangy mustard-relish dressing lifts what could be ordinary into something genuinely craveable and memorable.
  • Canned chicken removes all the guesswork, making this reliable enough for potlucks, holiday tables, or nights when you need something substantial but uncomplicated.
02 -
  • Don't skip draining the canned chicken thoroughly or the whole salad will be watery by the next day—I learned this the hard way at a picnic when my container was literally pooling liquid.
  • The dressing needs an hour in the cold to truly blend with the pasta; serving it right away tastes flat and separated, so plan accordingly.
  • Mayo can hide salt and vinegar can seem sharper when cold, so taste it at room temperature before adjusting seasoning.
03 -
  • Taste the dressing before you add it and adjust the salt and vinegar balance—mayo can be inconsistent between brands and throwing in an extra teaspoon of vinegar is easier than trying to fix it after.
  • Keep the vegetables cut small and consistent so they actually disappear into the salad instead of sitting as obvious chunks that people pick around.
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