Chicken Macaroni Holiday Salad (Print View)

Tender macaroni combined with canned chicken, crunchy celery, and a tangy mustard dressing for a festive dish.

# Ingredient List:

→ 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

# Directions:

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, chicken, celery, red bell pepper, red onion, and sweet pickle relish.
03 - Whisk mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black 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 chill and blend flavors.
06 - Before serving, garnish with chopped parsley and a sprinkle of paprika, then serve cold.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes even better the next day when the flavors have had time to mingle.
  • The combination of mustard and relish gives you brightness without any fussiness, making it feel special without demanding your attention.
  • It's the kind of dish that works equally well at a backyard gathering or a quiet family dinner, adapting to whatever moment needs filling.
02 -
  • Drain your canned chicken very thoroughly or you'll end up with watery dressing that slides off the macaroni instead of clinging to it.
  • Don't skip the cooling step for the pasta—warm macaroni will start cooking the mayonnaise and separate it, leaving you with a slick, unappetizing mess.
  • Taste the dressing before mixing it into the salad, because the canned chicken and relish add their own salt, and you might need less than the recipe calls for.
03 -
  • If you want to add protein depth, chop a couple of hard-boiled eggs into the mix, but add them right before serving so they don't absorb too much dressing and turn rubbery.
  • For a lighter version that still tastes rich, replace half the mayo with Greek yogurt, which creates a dressing that's tangy and creamy without the heaviness.
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