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!
|10 min||10 min||4|
FOR THE DRESSING:
1½ cups Mayonnaise
5 Tablespoons Milk
1 Tablespoon White Vinegar
2 teaspoons Sugar
Salt And Pepper, to taste
FOR THE SALAD:
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.
Per Serving: 783 calories; 57.4 g fat; 53.4 g carbohydrates;
14 g protein; 152 mg cholesterol; 719 mg sodium. Full nutrition