Pin it My aunt pulled this salad out of her cooler at a Fourth of July gathering years ago, and I remember being surprised by how addictive it was—that tangy-sweet punch from the mustard and relish hitting perfectly against the creamy mayo base. The macaroni had this wonderful chew to it, and there was something about the way the canned chicken just dissolved into the dressing that made it feel less like a convenience shortcut and more like the whole point. I started making it for my own potlucks after that, and every time someone asks for the recipe, I realize it's become the kind of dish people actually look forward to, not just tolerate.
I made this for a church potluck once and watched a guy I'd never met go back for thirds, muttering something about how he'd been searching for this exact taste for years—turns out his mom used to make something similar when he was a kid. That's when I understood this wasn't just another mayo-based side; it was the kind of dish that carries memories forward, that tastes like summers and gathering tables and people feeling at home.
Ingredients
- Elbow macaroni (2 cups uncooked): The small tubes hold dressing beautifully, and cooking it just to al dente means it won't turn mushy when it mingles with the wet ingredients for hours.
- Canned cooked chicken (2 cans, drained): This is not the time to feel fancy about it—the canned stuff gives you tender, already-cooked protein without any fuss, and it breaks apart into perfect little flecks throughout.
- Celery (1 cup diced): It stays crisp and provides this subtle snap that cuts through all the richness, so don't skip it or substitute it with something softer.
- Red bell pepper (1/2 cup diced): Adds a gentle sweetness and bright color without overpowering the delicate balance the dressing already has going on.
- Red onion (1/4 cup finely diced): Use red, not yellow—the red stays a little milder and the color is prettier scattered throughout.
- Sweet pickle relish (1/4 cup): This is where the personality comes from; it brings that tangy-sweet Southern note that makes people ask what's in it.
- Mayonnaise (1/2 cup): The base that binds everything together—use a good brand because you'll taste it, and it's only one ingredient, so it matters.
- Yellow mustard (2 tablespoons): Cuts through the mayo richness and adds a slight sharpness that keeps the whole thing from feeling one-note.
- Apple cider vinegar (1 tablespoon): One tablespoon does the heavy lifting here, bringing acidity that wakes up all the other flavors.
- Granulated sugar (1 teaspoon): Just a touch of sweetness to balance the vinegar and make the dressing feel complete.
- Kosher salt and black pepper: Taste as you go—the mayonnaise and relish both have their own salt content, so you might need less than you think.
- Fresh parsley and paprika (optional garnish): A scatter of green and a pinch of rust-colored paprika transform it from "casserole side" to "actually intentional dish."
Instructions
- Cook the pasta properly:
- Boil your water with salt—it should taste like the sea—then add the elbow macaroni and cook until it's just tender but still has a tiny bit of resistance when you bite it. Drain and rinse under cold water while stirring gently with your fingers to keep the pieces from clumping together as they cool.
- Build your salad base:
- In a large bowl, combine the cooled macaroni, drained chicken, celery, red pepper, red onion, and pickle relish, folding gently so nothing gets crushed. You're creating the texture foundation here, so take a breath and do it slowly.
- Make the dressing:
- In a separate smaller bowl, whisk together the mayo, mustard, vinegar, sugar, salt, and pepper until the mixture is smooth and there are no streaks of mustard visible. Taste it straight from the whisk—it should taste slightly sharper than you want the final salad to taste, because the pasta will mellow it.
- Marry everything together:
- Pour the dressing over the macaroni mixture and fold it in gently, rotating your bowl and using a spatula or wooden spoon to turn the salad over itself until every piece is coated. This takes patience, but rushing it means some bites will be dry and others will be swimming in dressing.
- Let it rest:
- Cover the bowl and slide it into the refrigerator for at least an hour—overnight is even better. The cold firms everything up, and the flavors knit together into something that tastes intentional and developed.
- Finish and serve:
- Just before serving, give the whole thing a gentle stir in case any dressing has pooled at the bottom, then scatter parsley over the top and dust lightly with paprika for a finished look that says you actually cared.
Pin it I remember serving this at a baby shower once, and a woman in her seventies came up to me afterward with tears in her eyes because it reminded her of her mother's potluck contributions from the 1980s. In that moment, I realized this humble macaroni salad wasn't just food—it was a bridge between generations, a way of saying "I remember you and what you loved."
Why Canned Chicken Works Here
There's no shame in using canned chicken for this dish—it's actually the right choice. It's already cooked, so there's no food safety risk, and the texture breaks down naturally into tender little shreds that blend seamlessly into the dressing. Rotisserie chicken would make it heavier and more likely to clump; canned chicken gives you a uniform, almost delicate presence throughout that lets the other flavors shine.
Storage and Make-Ahead Magic
This salad actually improves if you make it the day before, which is why it's such a miracle worker for gathering season. The flavors deepen, the pasta absorbs more of the dressing, and everything feels more cohesive and purposeful. You can refrigerate it for up to three days in an airtight container, though the pasta will gradually absorb more liquid and become softer, which some people actually prefer.
Custom Variations to Try
Once you've mastered the base version, this salad is forgiving enough to play with. Some people swear by adding chopped hard-boiled eggs for more protein and richness, while others use dill pickles instead of sweet relish if they want a tangier bite. You can also substitute half the mayo with Greek yogurt to lighten it without losing that creamy texture that makes the whole thing work.
- If you want more crunch, add diced cucumber or water chestnuts alongside the celery.
- For a Southern twist, some cooks add a pinch of smoked paprika and a dash of hot sauce to the dressing.
- Make it ahead by storing the dressed salad and the optional garnishes separately, then combine just before serving if you're worried about wilting.
Pin it This salad has become my answer to the question "what should I bring?" because it never fails and people actually get excited when they see it. There's something beautiful about food that's unpretentious but tastes like someone cared enough to get it right.
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for this salad due to its size and shape, which holds the dressing well and pairs nicely with the other ingredients.
- → Can I use fresh chicken instead of canned?
Yes, cooked and shredded fresh chicken can be substituted, but canned chicken adds convenience and consistent moisture.
- → How long should the salad chill before serving?
Allow at least one hour in the refrigerator to let flavors meld and the salad to fully chill for optimal taste.
- → Is it possible to make the dressing lighter?
Yes, replacing half the mayonnaise with Greek yogurt lightens the dressing while maintaining creaminess and tang.
- → What garnishes enhance the salad's flavor?
Fresh parsley adds herbaceous notes, and a sprinkle of paprika provides a subtle smoky accent to finish the dish.