Chicken Macaroni Holiday Salad (Print View)

Tender macaroni with chicken, crisp celery, peppers, and a tangy mustard-relish dressing chilled for gatherings.

# Components:

→ 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

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

# Directions:

01 - Bring salted water to a boil and cook elbow macaroni until just al dente according to package directions. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, combine 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 in a separate bowl until smooth.
04 - Pour dressing over the macaroni mixture and toss gently to evenly coat all ingredients.
05 - Cover bowl and refrigerate for at least 1 hour to chill and allow flavors to meld.
06 - Before serving, sprinkle with chopped fresh parsley and a dash of paprika if desired. Serve cold.

# Expert Advice:

01 -
  • It's bold and tangy without trying too hard, with that mustard-relish punch that makes people ask for your recipe.
  • Come together in under thirty minutes but tastes like you've been fussing over it all day.
  • One of those dishes that actually improves as it sits, so you can make it ahead and breathe easier.
02 -
  • Don't skip the cold water rinse on the pasta, or you'll end up with a gummy clump instead of individual tender pieces.
  • The hour in the refrigerator isn't optional, it's when the magic happens and the salad actually becomes something worth talking about.
03 -
  • Use a whisk to make your dressing smooth and emulsified, which makes it coat everything more evenly than just stirring it together.
  • If you're short on time, chill your ingredients in the freezer for twenty minutes before assembling to speed up the final chilling process without cutting corners on flavor.
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