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Ingredients
| chicken breasts: 2.5 lbs (skinless) |
| macaroni (small shells): 2 cups |
| mixed vegetables: 15 oz |
| romaine lettuce heads (shredded): 2 cups |
| regular mayonnaise: 3 cups |
| dried basil (ground): 1/4 Tbl |
| garlic powder: 1 tsp |
Chicken Macaroni Salad
Credit: allrecipes.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
- 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.
- In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
- 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.
- Add drained elbow macaroni to chicken mixture. Toss to coat.
- Refrigerate for several hours before serving.