Chicken Macaroni Holiday Salad (Print Version)

Southern cold salad blending macaroni, chicken, crisp celery, and tangy mustard dressing for festive gatherings.

# 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 (optional)

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

# How-To Steps:

01 - Boil elbow macaroni in salted water according to package instructions until just al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, mix the cooled macaroni with drained chicken, celery, red bell pepper, red onion, and sweet pickle relish.
03 - Whisk mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a separate bowl until smooth.
04 - Pour dressing over macaroni mixture and toss gently to coat evenly.
05 - Cover and refrigerate for at least 1 hour to meld flavors and chill thoroughly.
06 - Before serving, sprinkle chopped parsley and paprika on top if desired. Serve cold.

# Expert Hints:

01 -
  • It tastes better the next day, which means less stress when company's coming.
  • You can prep everything with one hand while holding a conversation with the other.
  • The dressing clings to every piece without being heavy or greasy.
  • It uses pantry staples you probably already own.
02 -
  • Rinse the macaroni well after draining or it will clump together and refuse to mix evenly.
  • Let the salad chill for the full hour, the dressing soaks into the pasta and the flavors deepen in a way that fresh-made just can't match.
  • If it looks dry after sitting overnight, stir in a tablespoon or two of mayo before serving.
03 -
  • Salt your pasta water generously, it's the only chance the noodles have to taste like anything on their own.
  • Drain the canned chicken well and press it gently with paper towels, excess liquid will water down your dressing.
  • Taste the salad after it's chilled, cold mutes flavor, so you might need to add a pinch more salt or a splash of vinegar before serving.
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