Chicken Macaroni Holiday Salad (Printable)

Cold macaroni and chicken blend with celery and tangy mustard-relish dressing for a festive side dish.

# 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
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 Make It:

01 - Boil elbow macaroni in generously salted water until al dente, about 8 to 10 minutes. Drain and rinse under cold water to cool completely.
02 - In a large bowl, mix cooled macaroni, drained chicken, diced celery, red bell pepper, red onion, and sweet pickle relish evenly.
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 to coat all components uniformly.
05 - Cover bowl and refrigerate for at least 1 hour to develop flavors and chill thoroughly.
06 - Before serving, top with chopped parsley and a light sprinkle of paprika if desired. Serve cold.

# Expert Advice:

01 -
  • It holds up beautifully for hours without getting soggy or sad looking, which is a lifesaver when youre feeding a crowd.
  • The mustard and relish give it a brightness that keeps it from tasting like every other mayo heavy potluck salad.
  • You can make it the night before and it actually tastes better the next day once everything melds together.
02 -
  • Rinse the pasta under cold water after draining or it will keep cooking and turn mushy in the bowl.
  • Let the salad chill for at least an hour because the dressing needs time to soak into the pasta and the flavors need to marry.
  • If it looks a little dry after sitting in the fridge overnight, stir in a spoonful of mayo or a splash of vinegar to bring it back to life.
03 -
  • Taste the dressing before you mix it in and adjust the mustard or vinegar to your preference, because everyones tang tolerance is different.
  • Use a big bowl with room to toss everything gently so you do not break up the pasta or turn the chicken into paste.
  • If youre making this ahead, hold off on the parsley and paprika until just before serving so they stay bright and fresh looking.
Go back