1. Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually 7-9 minutes. You want the pasta to be tender but still have a slight bite. Drain the pasta thoroughly in a colander and rinse with cold water to stop the cooking process and cool it down quickly. This also prevents the pasta from sticking together. Set aside to drain completely.

2. Prepare the dressing: While the pasta is cooking and cooling, combine the mayonnaise, BBQ sauce, apple cider vinegar, Dijon mustard, smoked paprika, and garlic powder in a large mixing bowl. Whisk these ingredients together until the mixture is smooth and well combined. This is your flavorful BBQ dressing base.

3. Add the aromatics: To the dressing bowl, add the finely diced red onion and celery. Stir them into the dressing. The crispness of the celery and the slight bite of the red onion add wonderful texture and flavor contrast to the creamy dressing.

4. Combine ingredients: Once the macaroni is completely drained and cooled, add it to the large mixing bowl with the dressing and vegetables. Add the shredded or diced cooked chicken to the bowl as well.

5. Mix thoroughly: Using a large spoon or spatula, gently fold all the ingredients together. Make sure the macaroni and chicken are evenly coated with the BBQ dressing. You want every bite to have that delicious tangy flavor.

6. Season and chill: Taste the salad and season with salt and black pepper as needed. Start with a pinch and add more until the flavor is just right. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely. Chilling is crucial for the best taste.

7. Garnish and serve: Before serving, give the salad another quick stir. If desired, garnish with fresh chopped parsley or chives for a pop of color and fresh herb flavor. Serve cold.