Save to Pinterest Every holiday season, my neighbor Margaret would show up at the annual church potluck with a massive bowl of this creamy chicken macaroni salad, and somehow it always disappeared first—before the ham, before the sweet potato casserole, before anything else. One year I finally asked her for the recipe, and when she handed it to me scribbled on the back of an envelope, I realized the magic wasn't in anything exotic, just the perfect balance of tangy mustard and sweet relish mingling with cold pasta and tender chicken. That first time I made it, my kitchen smelled like celery and vinegar in the best way, and my family asked me to bring it to every gathering after that.
I learned this salad's true power when I brought it to my daughter's softball team potluck on a scorching July afternoon—it was the only dish that actually stayed appetizing in the heat, and the kids went back for thirds while the hot casseroles wilted nearby. There's something about serving cold, creamy comfort food that makes people feel cared for, and that's when I understood why Margaret's recipe had become such a treasure in her kitchen.
Ingredients
- Elbow macaroni, 2 cups uncooked: The shape catches dressing in every little curve, and cooking it just to al dente keeps it from turning mushy once it sits with the wet ingredients.
- Canned chicken, 2 cans (10 oz each): Don't shy away from canned—drain it well and it becomes tender, neutral protein that lets the flavors shine without needing to poach a whole bird.
- Celery, 1 cup finely diced: This gives you that fresh crunch that keeps the salad from feeling one-note and heavy, so don't skip it or rush the dicing.
- Red bell pepper, 1/2 cup diced: The slight sweetness and color make this feel like you put real thought into it, even though it takes two minutes to prep.
- Red onion, 1/4 cup finely diced: Sharp and a little peppery, it wakes up all the other flavors without overpowering anything.
- Sweet pickle relish, 1/4 cup: This is the secret weapon—it brings tang, sweetness, and texture all at once, so choose a good quality jar if you can.
- Mayonnaise, 1/2 cup: Rich and creamy, it's the base that holds everything together, so don't be tempted to skimp.
- Yellow mustard, 2 tablespoons: The sharp bite keeps this from tasting flat or overly rich, and it layers beautifully with the relish.
- Apple cider vinegar, 1 tablespoon: A touch of acid that brightens everything up and prevents the salad from sitting heavy on your stomach.
- Granulated sugar, 1 teaspoon: Just enough to round out the tanginess without making it sweet, though you can adjust to your preference.
- Kosher salt and freshly ground black pepper: These basics let all the other flavors come through clearly instead of getting muffled.
- Fresh parsley and paprika for garnish (optional): A little color and freshness on top reminds people this came from someone's kitchen, not a factory.
Instructions
- Cook the pasta until just tender:
- Bring a pot of salted water to a rolling boil, add your macaroni, and cook until you can bend a piece easily between your fingers but it still has a tiny bit of resistance—you'll hear it click slightly when you bite it. Drain it in a colander, then rinse under cold running water while stirring gently with your fingers to cool it down fast and stop it from sticking together.
- Combine the main ingredients:
- In a large bowl, toss together the cooled pasta, drained chicken (break it up into small tender pieces with your fingers as you go), diced celery, red pepper, red onion, and that jar of relish. Don't be shy about mixing—you want the relish distributed throughout so every bite has a little sweetness and texture.
- Make the dressing:
- Whisk together the mayo, mustard, vinegar, sugar, salt, and pepper in a separate smaller bowl until it looks smooth and creamy with no streaks of mustard. Taste a tiny spoonful straight from the whisk and adjust—if it feels too tangy, add a pinch more sugar, if it's too rich, add another teaspoon of vinegar.
- Bring it all together:
- Pour that dressing over the macaroni mixture and fold everything together gently with a big spoon or rubber spatula, making sure every piece of pasta gets coated without breaking anything into smaller bits. It should look creamy and well combined, not dry or drowning in dressing.
- Let it rest and chill:
- Cover the bowl with plastic wrap or a lid and slide it into the refrigerator for at least an hour—this time lets the pasta soften slightly, the flavors meld together, and the whole thing become cold enough to serve straight from the fridge. If you're making this ahead, you can refrigerate it overnight; just give it a gentle stir and add a splash of mayo if it seems dry when you're ready to serve.
- Finish and serve:
- Just before you're about to take it somewhere or put it on the table, sprinkle fresh chopped parsley and a dash of paprika over the top if you have them—it looks more finished and tastes brighter. Serve it straight from the fridge while it's cold and creamy.
Save to Pinterest There's a moment that happens every time I bring this to a gathering where someone I don't know very well comes up asking if I made it from scratch, and when I tell them yes, they always seem a little surprised that something this creamy and satisfying wasn't store-bought. That little exchange, that recognition of care, is when I remember why I keep making it.
Making It Your Own
The beauty of this salad is that it's a canvas you can play with—I've added hard-boiled eggs chopped fine for extra richness, swapped regular relish for dill pickle juice for brightness, and once even stirred in a handful of sliced radishes for crunch. Some years my neighbor adds shredded cheddar cheese, and while I haven't tried it that way myself, I've seen people lose their minds over it. The base recipe is sturdy enough to handle your experiments without falling apart, so taste as you go and make it feel like your own.
Storage and Do-Ahead Tips
This salad actually improves when you make it ahead—flavors deepen, textures marry together, and you remove the stress of last-minute assembly from your day. I usually prepare it the morning of an event or even the night before, cover it tightly, and keep it on a shelf in the back of the fridge where it stays cold and undisturbed. Just before serving, give it a gentle stir and add a spoonful of mayo if it seems a bit dry from the pasta absorbing liquid overnight.
Why This Works for Celebrations
Cold salads are the unsung heroes of potlucks and gatherings because they don't require a warm spot on the table, they won't dry out under heat lamps, and they actually taste better when people eat them slowly and talk between bites instead of rushing. This particular version hits the nostalgic note that makes people feel safe and welcomed, while the mustard and relish keep it from feeling boring or heavy.
- Pack it in a container with a tight lid and it travels well without spilling everywhere or getting shaken up.
- Keep a small spoon or serving utensil right in the bowl so people help themselves instead of asking you to dish it up.
- If you're serving it outside on a warm day, nestle the bowl into a larger bowl filled with ice to keep everything cold and appetizing.
Save to Pinterest This chicken macaroni salad has moved from my neighbor's kitchen to mine to countless tables where it somehow always becomes the conversation piece instead of just a side dish. That's the real magic—not fancy technique or exotic ingredients, just honest flavors and a little care.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
Elbow macaroni works best, providing a tender yet firm texture that holds the dressing well.
- → Can I use fresh chicken instead of canned?
Yes, freshly cooked, chopped chicken can be used as a substitute for canned for a homemade touch.
- → How long should the salad chill before serving?
Chilling for at least one hour allows the flavors to meld and the dressing to fully coat the ingredients.
- → Are there any suggested variations for the dressing?
Try substituting half the mayonnaise with Greek yogurt for a lighter dressing or swapping sweet relish for diced dill pickles for tanginess.
- → Can I prepare this salad ahead of time?
Yes, it can be prepared up to one day in advance. Stir gently before serving to redistribute the dressing.