Chicken Macaroni Holiday Salad (Printable)

Cold salad combining macaroni, chicken, celery, and tangy mustard-relish dressing, ideal for potlucks.

# What You 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 (optional)

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

# How-To:

01 - Boil elbow macaroni in salted water until al dente, drain and rinse with 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 black pepper until smooth.
04 - Pour dressing over the macaroni mixture and toss gently until evenly coated.
05 - Cover and refrigerate the salad for at least 1 hour to meld flavors and chill.
06 - Before serving, sprinkle chopped parsley and paprika if desired. Serve cold.

# Expert Advice:

01 -
  • It holds up beautifully at room temperature, so you can make it hours before a gathering without worrying.
  • The tangy mustard dressing is lighter and brighter than the heavy mayo-only versions you usually find.
  • It uses pantry staples like canned chicken and elbow macaroni, so you can pull it together anytime.
  • The crunch from the celery and bell pepper keeps every bite interesting.
02 -
  • Always rinse the cooked macaroni under cold water or it will absorb too much dressing and turn gummy.
  • Let the salad chill for at least an hour before serving, the flavors really need that time to come together.
  • If you make it a day ahead, stir it well before serving and add a little extra mayo or mustard if it looks dry.
03 -
  • Taste the dressing before you mix it in, you might want a little more mustard or vinegar depending on your preference.
  • Use a light hand with the red onion, too much can overpower the delicate balance of flavors.
  • If you're transporting this salad, pack it in a cooler with ice packs to keep it cold and safe.
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