Chicken Macaroni Salad
10 servings
Ingredients
2 ½ pounds skinless, boneless chicken breast halves
2 cups macaroni
1 (15 ounce) can mixed vegetables, drained
2 cups shredded lettuce
3 cups mayonnaise
¼ tablespoon dried basil
salt and pepper to taste
1 pinch garlic powder
Instructions
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.
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