Chicken Macaroni Salad: A Creamy, Flavorful Dish for Any Occasion

Cook the elbow macaroni according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
Prepare the Salad:

In a large mixing bowl, combine the cooled macaroni, cooked chicken, chopped celery, red bell pepper, red onion, sweet pickles (or relish), and thawed peas.
Make the Dressing:

In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Combine the Salad and Dressing:

Pour the dressing over the macaroni mixture and gently toss to combine, ensuring everything is evenly coated with the creamy dressing.
Garnish and Serve:

Garnish with fresh parsley or chives and a sprinkle of paprika for a pop of color, if desired.
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serving and Storage Tips