Chicken Macaroni Holiday Salad

My aunt Paula made this salad for every holiday gathering, and I never understood why until I was tasked with bringing a dish to a potluck during my first winter in a new city. I threw together what I remembered—the snap of celery, that distinctive tang of mustard cutting through creamy mayo, and somehow it became the dish everyone asked about. Turns out, this isn't just a salad; it's the kind of thing people eat standing up at kitchen counters, coming back for thirds without meaning to.

I remember my grandmother humming while she mixed this exact salad for the church basement dinners, and how my cousin would sneak spoonfuls when she wasn't looking. Now when I make it, that same cousin sends me photos of her version, adding hard-boiled eggs or experimenting with dill pickles. It's become one of those recipes that belongs to all of us, slightly different in each kitchen but undeniably the same.

Ingredients

• Elbow macaroni (2 cups uncooked): This is your foundation, and cooking it al dente is non-negotiable because cold pasta gets softer as it sits, so you want it just barely tender at the start.
• Canned chicken (2 cans, drained): The shortcut that makes this recipe possible—quality matters here, so use a brand you trust and squeeze out every bit of liquid.
• Celery (1 cup finely diced): This gives you that essential crunch that keeps each bite interesting; don't skip it or chop it too big.
• Red bell pepper (1/2 cup diced): The bright pop of color and subtle sweetness that makes this feel intentional rather than thrown together.
• Red onion (1/4 cup finely diced): Small pieces matter here because you want flavor notes rather than big harsh bites.
• Sweet pickle relish (1/4 cup): The secret ingredient that gives this salad its character and tanginess; this is what people taste first.
• Mayonnaise (1/2 cup): Use a full-fat mayo because it binds everything and creates that silky coating.
• Yellow mustard (2 tablespoons): The mustard does the heavy lifting flavor-wise, so don't be shy with it.
• Apple cider vinegar (1 tablespoon): The brightness that stops this from feeling heavy or one-dimensional.
• Sugar (1 teaspoon): A tiny sweetness to balance the tang, barely noticeable but definitely missed if you leave it out.
• Salt and black pepper: Season as you taste; this is where your dressing either sings or falls flat.

Instructions

Boil the pasta until just tender:

Salted water is essential—taste the macaroni a minute or two before the package says it's done. You want it with just a tiny bit of resistance in the center, nothing mushy. Drain it, rinse it under cold water while stirring with your fingers, and let it sit in the colander while you prep everything else.

Gather your vegetables and chicken:

Dice everything into pieces small enough that you can eat the salad with just a spoon, nothing too chunky. The chicken breaks apart easily once you drain it, so handle it gently to keep some texture.

Build your base mixture:

In a large bowl, combine the cooled pasta, chicken, celery, bell pepper, onion, and relish, then take a moment to taste it dry—you'll notice how the relish already adds depth before any dressing even touches it.

Make the dressing:

Whisk together mayo, mustard, vinegar, sugar, salt, and pepper in a separate bowl until completely smooth with no streaks. This is where you can taste and adjust; if it seems too rich, add a splash more vinegar.

Combine everything:

Pour that dressing over the pasta mixture and use a gentle hand to fold it all together—you're not trying to break up the chicken or vegetables, just coat everything evenly with that creamy sauce.

Let it chill and marry:

Refrigerate for at least an hour, though overnight is even better because the flavors deepen and the pasta continues to absorb the dressing. Give it a stir before serving and add fresh parsley and paprika for color.

Save

My sister once forgot to refrigerate this before a summer wedding and served it slightly cool instead of properly chilled. I was nervous, but somehow that thirty-minute version was still delicious, just different—a reminder that this recipe has room for improvisation and won't punish you for happy accidents.

Make It Your Own

This recipe is a canvas, not a rigid instruction. I've seen versions with dill pickles instead of sweet relish, which tilts everything slightly more savory. Hard-boiled eggs are traditional in some families and completely absent in others. The beauty is that you can taste as you go and adjust the dressing—add more mustard if you love that tang, or a bit more mayo if you want it richer. The core recipe survives every single variation because the foundational flavors are solid.

Timing and Make-Ahead Strategy

Thirty minutes from start to table might seem tight, but it's doable if you think strategically. Boil your pasta while you're chopping vegetables, and whisk your dressing while the pasta is cooling. For potlucks or gatherings, make this salad a full day ahead—it travels better, tastes deeper, and you get to show up calm instead of frazzled. The only thing I'd add fresh is the parsley and paprika garnish, which stays bright when you do it right before serving.

When This Salad Becomes Something More

There's something about a cold macaroni salad that makes it more than just food. It's what you bring to a new neighbor to say welcome. It's what appears on tables at family losses and celebrations alike, neutral enough not to offend but familiar enough to comfort. This particular version, with its mustard-relish character, sits at the exact intersection of easy and delicious—the sweet spot where recipes become traditions.

• Serve it cold, straight from the fridge, with a light drizzle of extra paprika just before plating.
• Bring extra napkins if you're taking it somewhere because people will eat it more eagerly than they expect to.
• If anyone asks for the recipe, tell them the secret is patience and a willingness to let it sit overnight.

Save

This salad has fed my family through seasons and celebrations, showing up quietly and leaving nothing behind. Make it for people you love, and watch how something so simple becomes essential.

Recipe Questions & Answers

→ How do I prevent the macaroni from becoming mushy?

Cook the macaroni just until al dente, then rinse in cold water to stop the cooking process and help keep the pasta firm in the chilled salad.

→ Can I use fresh chicken instead of canned?

Yes, cooked and shredded fresh chicken works well as a substitute, adding a fresher texture and flavor.

→ What can I substitute for sweet pickle relish?

Diced dill pickles provide a tangier alternative, while chopped hard-boiled eggs add richness and texture.

→ How long should the salad chill before serving?

Refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.

→ Is this salad suitable for meal prep?

Yes, it can be made up to a day ahead and stirred before serving to refresh the texture.