Save to Pinterest There's something about a potluck in December that makes everyone default to the same tired casseroles, so when my aunt showed up with this chicken macaroni salad one year, it was like she'd cracked some secret code. The mayonnaise-mustard dressing had this tangy, almost sweet undertone that made you want another spoonful before you even realized the bowl was half empty. I watched people go back to it three times while ignoring the elaborate hot dishes, and I knew I had to figure out how to make it.
I made this for a neighborhood holiday gathering last year, nervous it would get lost among all the other dishes, but it somehow became the one people asked for the recipe for—twice. One neighbor said it reminded her of something her grandmother used to bring to church suppers, which made the whole thing feel less like a recipe I borrowed and more like something that belonged in the rotation.
Ingredients
- Elbow macaroni (2 cups): Use the regular kind, not the fancy artisanal shapes, because they actually hold the dressing better and the texture stays just right when chilled.
- Canned chicken (2 cans): Drain it thoroughly—I learned the hard way that excess liquid makes the whole thing watery and sad after sitting in the fridge.
- Celery (1 cup, finely diced): The crunch matters here more than you'd think; it keeps everything from feeling mushy even after a day in the refrigerator.
- Red bell pepper (1/2 cup): This adds color and a subtle sweetness that balances the mustard without making the dressing heavy.
- Red onion (1/4 cup, finely diced): Mince it small so you get pockets of sharpness rather than big chunks that overwhelm each bite.
- Sweet pickle relish (1/4 cup): This is the secret ingredient that ties everything together with that nostalgic, slightly sweet tang.
- Mayonnaise (1/2 cup): Don't skimp or use a substitute here—the fat carries all the other flavors and creates that creamy texture.
- Yellow mustard (2 tablespoons): The tangy backbone that keeps the salad from tasting flat or one-dimensional.
- Apple cider vinegar (1 tablespoon): This adds complexity without making the dressing taste vinegary; it's gentle but noticeable.
- Granulated sugar (1 teaspoon): Just enough to round out the sharp edges without making it taste sweet.
- Kosher salt and black pepper: Taste as you go because canned chicken can vary in saltiness.
- Fresh parsley and paprika (optional garnish): The paprika gives it that rustic, homemade look that makes people think you tried harder than you actually did.
Instructions
- Cook the pasta with intention:
- Boil salted water like you mean it, then cook the macaroni just until al dente—slightly firm to the bite. The moment it's done, drain it in a colander and rinse it under cold running water until it stops steaming, which stops the cooking process and keeps it from turning mushy later.
- Build the base:
- In a large bowl, combine the cooled pasta, drained chicken, diced celery, bell pepper, red onion, and pickle relish. Gently fold everything together so nothing breaks apart, and the colors distribute evenly.
- Make the dressing sing:
- In a separate bowl, whisk the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper until the mixture is smooth and the mustard streaks disappear. Taste a tiny bit on your finger—if it's too tangy, add a pinch more sugar; if it's flat, add another small pinch of salt.
- Bring it together:
- Pour the dressing over the pasta mixture and toss gently but thoroughly, making sure every piece gets coated. This is where the flavors start to marry, and you'll smell that distinctive mustard-relish perfume fill your kitchen.
- Let it chill and settle:
- Cover the bowl and refrigerate for at least an hour—this resting time is crucial because cold macaroni really absorbs the flavors, and each bite gets better as time passes.
- Finish with flourish:
- Just before serving, give it a gentle stir and garnish with fresh parsley and a light dusting of paprika to make it look intentional and finished.
Save to Pinterest What I love most about this salad is how it transforms a holiday potluck from something stressful into something where you actually feel like you contributed something people remember. It sits in the fridge like a gift that gets better overnight, and that's the kind of recipe worth keeping.
Why Canned Chicken Works Here
I used to think canned chicken was a shortcut or compromise, but in this salad it's actually the right choice because the chunks stay tender and won't shred apart when you toss everything together. There's also something honest about using shelf-stable ingredients for a dish designed to travel to someone else's kitchen and sit out on a buffet table.
The Dressing is Everything
The magic happens in that mustard-mayo combination—it's not a classic vinaigrette, and it's not a heavy cream sauce. It's somewhere in the middle, which is exactly why this salad tastes familiar but a little unexpected at the same time. The apple cider vinegar keeps it from feeling too rich, and the relish adds just enough character that you keep eating even when you meant to stop.
Make It Your Own
This recipe is sturdy enough to handle some changes without falling apart, so don't be afraid to adjust it based on what you have on hand or what you're craving. The foundation is solid, which means you can build from it instead of feeling locked into the original.
- Add two chopped hard-boiled eggs for extra protein and richness, or use dill pickle slices instead of sweet relish if you want something tangier and more savory.
- Substitute Greek yogurt for half the mayonnaise to make it lighter without sacrificing the creamy texture that makes this salad special.
- Make it up to a day ahead and store it in a covered bowl in the refrigerator—just give it a gentle stir before serving because the pasta settles.
Save to Pinterest This chicken macaroni salad became the dish I turn to when I want something that feels both special and effortless, the kind of recipe that makes you feel like a good friend for bringing it. Make it, and it'll probably become a fixture at your gatherings too.
Common Recipe Questions
- → How should the macaroni be cooked for the salad?
Cook macaroni in salted boiling water until just al dente, then drain and rinse under cold water to cool before mixing.
- → Can I substitute ingredients in the dressing?
Yes, you can swap half the mayonnaise with Greek yogurt for a lighter dressing while keeping the mustard and vinegar for tang.
- → What vegetables add crunch and flavor to this salad?
Celery, red bell pepper, and red onion provide crispness and a fresh, balanced bite to the dish.
- → Is it best served immediately or chilled?
Cover and refrigerate for at least an hour to allow flavors to meld for a more harmonious taste.
- → How can I enhance the salad’s texture or flavor?
Adding chopped hard-boiled eggs or substituting diced dill pickles for sweet relish adds distinct texture and tang.