While the pasta and chicken cook (see Step 2), prepare all your vegetables to streamline assembly. Dice the celery into 1/4-inch pieces, cut the red and orange bell peppers into small dice, shred or finely dice the carrots into 1/4-inch pieces, dice the red onion into small pieces, and chop the pickles into bite-sized chunks. Measure out the fresh dill and set aside. Having everything prepped and ready ensures smooth assembly once the pasta and chicken are cooked.

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente, then drain and set aside to cool slightly. In a separate pot, poach the chicken breast in simmering salted water for 12-15 minutes until cooked through (165°F internal temperature). Once cooked, shred the chicken into 1-inch pieces. I like to let both the pasta and chicken cool to room temperature before mixing—this prevents the dressing from becoming too warm and helps the flavors meld better.

In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, mustard powder, smoked paprika, garlic powder, salt, and freshly cracked pepper until smooth and well combined. The mixture should be creamy and slightly pourable. I find that whisking vigorously for about 1 minute helps emulsify the dressing and creates a better texture throughout the salad.

In a large mixing bowl, combine the cooled cooked macaroni from Step 2, shredded chicken from Step 2, and all the prepped vegetables from Step 1 (celery, red and orange bell peppers, carrots, red onion, and pickles). Pour the creamy dressing base from Step 3 over the salad mixture and stir gently but thoroughly, making sure all ingredients are evenly coated. For the best flavor development, I recommend letting the salad sit in the refrigerator for at least 30 minutes before serving—this allows the flavors to meld and the vegetables to release their juices, creating a more cohesive dish.