Pin It I started making this salad the summer my neighbor brought it to a church picnic in a pale blue Tupperware bowl. It sat next to the deviled eggs and baked beans, but it was the first thing to disappear. She told me it was her grandmother's recipe, something she'd been making for decades, and when I tasted it, I understood why. The tang of mustard, the sweetness of relish, and the way the celery stayed crisp even after sitting in the cooler—it all just worked.
The first time I made it for a family reunion, I doubled the recipe and still ran out before the afternoon was over. My cousin asked for the recipe three times that day, and by the end of the summer, half the family was bringing their own version to gatherings. It became one of those dishes that showed up everywhere, quietly dependable, never flashy, but always welcome.
Ingredients
- Elbow macaroni: Cook it just until al dente so it doesn't turn mushy when tossed with the dressing, and always rinse it under cold water to stop the cooking.
- Canned chicken: Drain it well and break it into bite-sized pieces, it's the protein base that makes this salad hearty enough to be a meal.
- Celery: Dice it fine so you get that fresh snap in every forkful without overpowering the other flavors.
- Red bell pepper: Adds a pop of color and a subtle sweetness that balances the tangy dressing.
- Red onion: Use just a little, diced small, to give a gentle sharpness without making the salad too strong.
- Sweet pickle relish: This is the secret ingredient that gives the salad its signature sweetness and a hint of dill.
- Mayonnaise: The creamy foundation of the dressing, you can swap half for Greek yogurt if you want to lighten it up.
- Yellow mustard: Brings a tangy brightness that cuts through the richness and ties everything together.
- Apple cider vinegar: A small splash adds acidity and keeps the dressing from feeling too heavy.
- Granulated sugar: Just a teaspoon to balance the tang and round out the flavors.
- Salt and pepper: Season to taste, remembering that the canned chicken and relish already bring some salt.
- Fresh parsley and paprika: Optional garnishes that add a fresh finish and a little color on top.
Instructions
- Cook the pasta:
- Boil the elbow macaroni in salted water until just tender, then drain and rinse under cold water. This stops the cooking and cools the pasta so it's ready to mix right away.
- Prep the mix-ins:
- In a large bowl, combine the cooled macaroni, drained chicken, diced celery, bell pepper, red onion, and sweet pickle relish. Toss gently to distribute everything evenly.
- Make the dressing:
- In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth. Taste it and adjust the seasoning if needed.
- Combine and chill:
- Pour the dressing over the macaroni mixture and toss until every piece is coated. Cover the bowl and refrigerate for at least an hour so the flavors have time to meld together.
- Garnish and serve:
- Just before serving, sprinkle with chopped parsley and a light dusting of paprika. Serve it cold, straight from the fridge.
Pin It There was a Sunday afternoon when I brought this to a potluck and forgot to label it. By the time I got to the table, people were already passing it around, asking whose dish it was. Someone said it reminded them of their grandmother's cooking, and that's when I realized this salad wasn't just mine anymore. It had become one of those recipes that felt like home, even if everyone's version was a little different.
How to Store and Make Ahead
This salad keeps beautifully in the fridge for up to three days, covered tightly. In fact, it tastes even better the next day once the dressing has had more time to soak into the pasta. If you're making it ahead for a gathering, prepare it the night before and give it a good stir before you pack it up. Just know that the pasta will absorb some of the dressing as it sits, so you might want to reserve a little extra dressing to toss in right before serving if it looks dry.
Variations and Swaps
I've made this salad a dozen different ways depending on what I had in the kitchen. Sometimes I'll add two chopped hard-boiled eggs for extra richness, or swap the sweet relish for diced dill pickles when I want a sharper bite. If you're watching calories, Greek yogurt works well in place of half the mayo without losing the creaminess. I've even used rotisserie chicken or leftover grilled chicken instead of canned, and it turns the salad into something a little more special.
Serving Suggestions
This salad shines at picnics, barbecues, and holiday gatherings where you need something cold and easy to serve. It pairs beautifully with fried chicken, pulled pork, or grilled burgers, and it's hearty enough to stand alone as a light lunch. I like to set it out alongside coleslaw and baked beans for a classic Southern spread.
- Serve it in a big bowl with a wooden spoon so people can help themselves.
- Garnish with extra paprika and parsley right before guests arrive for a fresh look.
- Pair it with iced tea or lemonade for a true summer meal.
Pin It This is the kind of recipe that doesn't need a lot of fuss to be memorable. It's simple, reliable, and always tastes like a celebration.
Questions & Answers
- → What type of pasta works best in this salad?
Elbow macaroni is preferred for its size and texture, allowing it to hold the dressing well without becoming mushy.
- → Can I use fresh chicken instead of canned?
Yes, cooked shredded chicken can substitute canned chicken for a fresher taste and texture.
- → How long should the salad chill before serving?
Refrigerate for at least 1 hour to let flavors meld and the salad become perfectly chilled.
- → Are there any good alternatives to sweet pickle relish?
Diced dill pickles can be used for a tangier flavor, balancing the creaminess of the dressing.
- → Can this salad be prepared ahead of time?
Yes, it can be made up to a day in advance. Stir gently before serving to refresh the texture.
- → What garnish enhances the final presentation?
Chopped fresh parsley and a sprinkle of paprika add color and a mild herbal note.