Chicken Macaroni Holiday Salad (Printable Version)

A chilled blend of macaroni, chicken, celery, and tangy dressing perfect for holiday gatherings.

# Ingredient List:

→ Pasta

01 - 2 cups uncooked elbow macaroni

→ 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

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

# Step-by-Step Instructions:

01 - Boil elbow macaroni in salted water until just al dente according to package directions. Drain and rinse under 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 gently toss to coat evenly.
05 - Cover and refrigerate for at least one hour to chill and develop flavors.
06 - Before serving, sprinkle chopped parsley and paprika as desired. Serve cold.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The tangy mustard dressing cuts through the richness in a way that keeps you coming back for more.
  • You can make it the night before and it actually gets better as it sits in the fridge.
  • It feeds a crowd without costing a fortune or requiring fancy ingredients.
02 -
  • Rinsing the cooked pasta under cold water is critical—it stops the cooking and prevents the salad from turning into a gummy mess.
  • If you skip the chilling time, the dressing won't have a chance to soak into the pasta and the flavors will taste flat and separate.
  • Always drain the canned chicken really well, or the extra liquid will water down your dressing and make the whole thing soupy.
03 -
  • Use a timer when cooking the pasta—overcooking by even a minute or two will make it fall apart when you toss it with the dressing.
  • Taste the dressing before mixing it in and adjust the vinegar or sugar to your liking, because every brand of mustard and mayo is a little different.
  • If you're feeding a crowd, double the recipe and mix it in a roasting pan—it's easier to fold everything together without losing half of it over the side of a bowl.
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