Friday, October 26, 2007

Old-Fashioned Chicken Macaroni Salad

  • 2/3 C uncooked elbow macaroni
  • 1/3 C frozen corn
  • 1 C cubed cooked chicken
  • 1/4 C sliced celery
  • 1 hard-cooked egg, chopped
  • 2 Tbsp chopped green pepper
  • 1 Tbsp chopped onion
  • 1/2 C mayonnaise
  • 2 tsp white vinegar
  • 1/4 tsp salt
  • 1/8 tsp pepper

1. Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions, drain and cool.
2. In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving.

Robyn's notes: I chopped up extra green pepper for use in another recipe later, and I always make more hard-cooked eggs than I need. I used safflower mayonnaise for health reasons.

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