Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain the pasta in a colander and rinse under cold water to cool it quickly.

Place the shredded cooked chicken in a large mixing bowl and stir in the barbecue sauce until the chicken is evenly coated.

Add the cooled macaroni to the bowl with the chicken. Stir in the mayonnaise, chopped celery, chopped red onion, salt, and black pepper until everything is well combined.

Cover the bowl and refrigerate the salad for at least one hour to let the flavors blend.

Just before serving, sprinkle the crispy fried onions over the top of the salad.