Chicken Macaroni Salad
Description
Toss cooked macaroni with a simple mix of chicken, corn, peas, carrots, shredded lettuce, mayonnaise and dried basil for a colorfully delicious chilled salad.
Ingredients
•
2 1/2 pounds skinless, boneless chicken breast halves
•
2 cups macaroni
•
1 (15 ounce) can mixed vegetables, drained
•
2 cups shredded lettuce
•
3 cups mayonnaise
•
1/4 tablespoon dried basil
•
salt and pepper to taste
•
1 pinch garlic powder
Directions
1
In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
2
In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
3
Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
4
Add drained elbow macaroni to chicken mixture. Toss to coat.
5
Refrigerate for several hours before serving.