Chicken Macaroni Salad
|Title:||Chicken Macaroni Salad|
3 or 4 boneless, skinless chicken breasts,
boiled in water then cubed.
1 or 2 (12 ounce) bags Rainbow twirls (Rotelle),
cooked, drained and cooled (I use 1 1/2 bags)
1 cup cubed cheese (I use Cheddar or Colby)
whatever kind you like
1 cup diced celery
1 small can olives
1/2 cup chopped green onions
About 2 cups or less broccoli, cut into small pieces
1 cucumber, peeled and cut into small pieces
2 cups mayonnaise
1 teaspoon mustard
2 tablespoons ketchup
1 tablespoon dry Hidden Valley Ranch Dressing Mix
(add a little milk to thin the dressing)
Combine mayo, mustard, ketchup, dressing mix, and milk and stir until smooth. Fold this mixture carefully over the rest of the ingredients. It looks like a lot of dressing but the macaroni really absorbs it.
This salad is good hot or cold.