Chicken Macaroni Salad

A macaroni salad with a twist- chicken! You may need to adjust the amount of mayonnaise once it spends some time in the refrigerator.

Step: 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.

Step: 2

In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.

Step: 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.

Step: 4

Add drained elbow macaroni to chicken mixture. Toss to coat.

Step: 5

Refrigerate for several hours before serving.

Per Serving: 699 calories; protein 30.6g; carbohydrates 21.7g; fat 54.4g; cholesterol 91mg; sodium 544.5mg.

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