Chicken Macaroni Salad

1. 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. 2

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

3. 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. 4

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

5. 5

   Refrigerate for several hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.