Save I brought this to a church potluck on a muggy July afternoon, and by the time I walked back to my car, the bowl was empty. Someone had even scraped the sides. A neighbor stopped me in the parking lot just to ask for the recipe, and I realized then that this wasn't just another pasta salad—it was the kind of dish people actually remember.
The first time I made this, I was skeptical about using canned chicken. But my aunt swore by it for quick salads, and she was right. It flakes perfectly, soaks up the dressing, and saves you from poaching chicken in the summer heat. Now I keep a couple cans in the pantry just for this.
Ingredients
- Elbow macaroni: Cook it just to al dente because it will soften a bit more as it sits in the dressing, and nobody wants mushy noodles.
- Canned chicken: Drain it really well and break it up with a fork so it distributes evenly instead of clumping in weird chunks.
- Celery: Dice it small and uniform for that satisfying crunch in every bite without overwhelming the texture.
- Red bell pepper: Adds a subtle sweetness and a pop of color that makes the whole bowl look more alive.
- Red onion: A little goes a long way, so keep it finely diced to avoid overpowering bites.
- Sweet pickle relish: This is where the magic happens, it brings tang and a hint of sweetness that ties everything together.
- Mayonnaise: Use the real stuff, not salad dressing, for a creamier and richer coating.
- Yellow mustard: The bright acidity cuts through the mayo and keeps the salad from feeling heavy.
- Apple cider vinegar: Just a tablespoon wakes up all the flavors and adds a gentle sharpness.
- Sugar: Balances the tang and rounds out the dressing so nothing tastes too sharp.
- Salt and pepper: Season to taste after mixing, because the relish and mustard already bring some salt to the party.
- Fresh parsley: A handful of this at the end makes it look and taste fresher than it has any right to.
Instructions
- Boil the pasta:
- Cook the macaroni in well salted water until its just tender with a little bite left. Drain it and rinse under cold water to stop the cooking and cool it down fast.
- Prep your mix ins:
- While the pasta cools, drain your chicken well and flake it with a fork. Dice your celery, bell pepper, and onion small so every forkful has a little of everything.
- Make the dressing:
- Whisk together the mayo, mustard, vinegar, sugar, salt, and pepper until its smooth and creamy. Taste it and adjust the tang or sweetness to your liking.
- Combine everything:
- In a big bowl, toss the cooled macaroni with the chicken, veggies, and relish. Pour the dressing over top and fold gently until everything is evenly coated.
- Chill and serve:
- Cover the bowl and refrigerate for at least an hour so the flavors can settle in and the salad gets properly cold. Before serving, give it a quick stir and sprinkle with parsley and paprika if you want it to look fancy.
Save My cousin brought this to a baby shower last spring, and I watched people go back for seconds and thirds. One woman even asked if she could take the leftovers home. That is when I knew this salad had earned its place at every gathering I host.
Make It Your Own
I have added chopped hard boiled eggs when I need more protein, and it makes the salad feel heartier and more like a meal. Some folks swap in dill pickles instead of sweet relish for a sharper, more deli style flavor. If you want to lighten it up, replace half the mayo with Greek yogurt and you will barely notice the difference.
Storage and Timing
This salad keeps in the fridge for up to three days, though it rarely lasts that long in my house. I usually make it the night before a potluck so it has time to chill and the flavors deepen. Just give it a good stir before serving because the dressing can settle at the bottom.
Serving Suggestions
I serve this straight from the fridge alongside fried chicken, barbecue, or even just a platter of sliced tomatoes and cornbread. It is the kind of side that does not compete with the main dish but makes the whole meal feel more complete.
- Pair it with grilled meats or pulled pork for a classic Southern spread.
- Serve it on a bed of lettuce for a light lunch that still feels satisfying.
- Bring it to picnics or cookouts because it travels well and does not need reheating.
Save This salad has shown up at more family gatherings than I can count, and it always disappears. I hope it becomes one of those recipes you reach for without thinking, the kind that makes people ask if you brought the macaroni salad.
Recipe FAQs
- → What type of pasta is best for this dish?
Elbow macaroni is recommended for holding the dressing well and providing the classic texture central to this dish.
- → Can I substitute canned chicken with another protein?
Yes, shredded cooked chicken or turkey can be used for a similar texture and flavor profile.
- → How should the dressing be prepared?
Whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth to create a tangy and creamy dressing.
- → Is it necessary to chill the salad before serving?
Refrigerating the salad for at least an hour enhances the melding of flavors and improves the overall taste experience.
- → Are there options to adjust the tanginess of the salad?
Yes, you can swap sweet pickle relish with diced dill pickles for a tangier flavor or add a touch more vinegar in the dressing.
- → What garnishes work well with this salad?
Chopped fresh parsley and a light sprinkling of paprika provide fresh color and a subtle aromatic spice.