Toss cooked macaroni with a simple mix of chicken, corn, peas, carrots, shredded lettuce, mayonnaise and dried basil for a colorfully delicious chilled salad.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
699 Calories
Recipe 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.
Ingredients
salt and pepper to taste
1 (15 ounce) can mixed vegetables, drained
2 cups macaroni
¼ tablespoon dried basil
1 pinch garlic powder
2 ½ pounds skinless, boneless chicken breast halves
