Chicken Macaroni Salad Recipe
- 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
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.