Chicken Macaroni Holiday Salad (Printable)

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

# What you'll need:

→ Pasta

01 - 2 cups elbow macaroni, uncooked

→ Protein

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

→ Vegetables

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

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

# Preparation steps:

01 - Boil macaroni in salted water until just 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 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 blend flavors.
06 - Before serving, sprinkle chopped parsley and paprika if desired. Serve cold.

# Expert advice:

01 -
  • It tastes better the next day, so you can make it ahead and actually enjoy your own party.
  • The mustard and relish give it a brightness that cuts through all the heavy BBQ and casseroles.
  • You probably already have most of this in your pantry right now.
02 -
  • Don't skip rinsing the macaroni, or it'll clump together and taste starchy.
  • If you make it the night before, stir in a spoonful of mayo right before serving to freshen it up.
03 -
  • Always taste the dressing before mixing it in, because canned chicken can be salty and you might need to dial back the salt.
  • Let the salad come to room temperature for about 10 minutes before serving so the flavors open up.
Go back