Save My cousin brought this to a summer cookout once, and I watched people circle back to the table three times. It wasn't fancy, just macaroni and canned chicken, but something about the tangy sweetness and the cold crunch made it vanish. I asked for the recipe on a napkin, and she laughed and said her mama never measured a thing. That napkin is still stuck to my fridge.
I started making this for church potlucks after that cookout, and it became the thing people expected from me. One December, I forgot the paprika, and someone actually noticed. It's a small touch, but it adds a smoky sweetness that ties the whole bowl together. Now I keep a jar just for this.
Ingredients
- Elbow macaroni: Cook it just until al dente, because it keeps soaking up dressing as it sits and you don't want mush.
- Canned chicken: Drain it well and break up any big chunks with a fork so it blends in smoothly.
- Celery: Dice it small and uniform for that crisp bite in every forkful without overpowering the softer textures.
- Red bell pepper: Adds color and a gentle sweetness that balances the tang.
- Red onion: A little goes a long way, so keep it finely diced or it'll bite back.
- Sweet pickle relish: This is where the magic happens, bringing sugar and vinegar in one spoonful.
- Mayonnaise: Use the real stuff, not the light kind, or the dressing won't coat right.
- Yellow mustard: Classic ballpark mustard works best here, bright and sharp.
- Apple cider vinegar: Just a tablespoon wakes everything up without making it sour.
- Sugar: Balances the acid and rounds out the flavor.
- Salt and pepper: Season generously, cold dishes need more than you think.
- Parsley and paprika: Optional, but they make it look like you put in more effort than you did.
Instructions
- Cook the macaroni:
- Boil it in salted water until just barely tender, then drain and rinse under cold water to stop the cooking. Let it sit in the colander while you prep everything else.
- Mix the salad base:
- Toss the cooled macaroni with the chicken, celery, bell pepper, onion, and relish in a big bowl. Use your hands if you need to, it's faster.
- Make the dressing:
- Whisk the mayo, mustard, vinegar, sugar, salt, and pepper in a separate bowl until smooth and creamy. Taste it and adjust if it needs more tang or sweetness.
- Combine everything:
- Pour the dressing over the macaroni mixture and fold gently with a spoon until every piece is coated. Don't overmix or the chicken will fall apart.
- Chill it:
- Cover the bowl with plastic wrap and refrigerate for at least an hour. The flavors need time to settle in and get cozy.
- Garnish and serve:
- Sprinkle with parsley and paprika right before you put it out. Serve it cold straight from the fridge.
Save One Thanksgiving, my neighbor showed up empty-handed and apologetic, so I scooped her a bowl of this from the fridge. She sat at my kitchen counter and ate the whole thing with a serving spoon, saying it reminded her of her grandmother's house. We didn't need anything else that afternoon.
How to Store and Make Ahead
This salad keeps beautifully in the fridge for up to three days in an airtight container. In fact, it gets better as it sits because the dressing soaks into the pasta and everything melds together. If it looks a little dry after a day, just stir in a spoonful of mayo or a splash of vinegar to bring it back to life.
Swaps and Substitutions
You can use rotisserie chicken instead of canned if you want a meatier texture, just shred it fine. Greek yogurt can replace half the mayo for a lighter version, though it'll taste a little sharper. If you're not a fan of sweet relish, swap in chopped dill pickles and add a pinch of sugar to the dressing.
Serving Suggestions
This is a natural fit next to fried chicken, pulled pork, or anything coming off the grill. It also works as a quick lunch on its own, scooped onto a bed of lettuce or stuffed into a pita. I've even packed it in a cooler for beach picnics, and it holds up beautifully in the heat as long as you keep it chilled.
- Add chopped hard-boiled eggs for extra richness and protein.
- Toss in a handful of halved cherry tomatoes for color and juiciness.
- Sprinkle with crumbled bacon right before serving for a smoky crunch.
Save This is the kind of recipe that doesn't ask much but gives back plenty. Make it once, and it'll become your go-to whenever you need something easy, crowd-pleasing, and just a little bit special.
Recipe FAQs
- → How do I cook the macaroni for the salad?
Boil elbow macaroni in salted water until al dente, then drain and rinse under cold water to cool and stop cooking.
- → Can I prepare the salad ahead of time?
Yes, refrigerate for at least an hour and up to a day to allow flavors to meld; stir before serving.
- → What can I substitute for mayonnaise in the dressing?
For a lighter dressing, replace half the mayonnaise with Greek yogurt without sacrificing creaminess.
- → How can I add extra flavor or texture variations?
Adding chopped hard-boiled eggs or swapping sweet relish for diced dill pickles provides additional flavor and texture.
- → What garnishes complement this salad?
Chopped fresh parsley and a sprinkle of paprika add color and a subtle finishing touch.
- → Is this salad suitable for potlucks?
Absolutely; its chilled nature and bold flavors make it ideal for gatherings and potluck events.