[vc_row][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”62158″ img_size=”full” parallax_scroll=”no”][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text text_larger=”no”]Description
Pasta with chicken and a bunch of veggies, and you get this delicious,
comforting, and filling salad! A perfect lunch or a light weeknight dinner!

Preparation Cooking Servings
10 min 10 min 4

1½ cups Mayonnaise
5 Tablespoons Milk
1 Tablespoon White Vinegar
2 teaspoons Sugar
Salt And Pepper, to taste

8 ounces, weight Elbow Macaroni, Cooked, Cooled Down
1 cup Cooked, Shredded Chicken
¼ cups Grated Carrots
¼ cups Finely Chopped Chives
¼ cups Finely Diced Red Bell Pepper
⅓ cups Finely Chopped Black Olives

For the dressing, whisk all the ingredients in a small bowl until smooth.

Place the cooked pasta in a large bowl together with the dressing and toss.
Add remaining salad ingredients and stir. Serve either immediately or refrigerate before serving.

Nutrition Facts

Per Serving: 783 calories; 57.4 g fat; 53.4 g carbohydrates;
14 g protein; 152 mg cholesterol; 719 mg sodium. Full nutrition[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner][vc_column_text text_larger=”no”]

Recipe Products

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