- 1
Ingredients
- 7 oz. Creamette elbow macaroni
- 1 1/2 to 2 lbs chicken breast
- 1 small red onion, diced
- 1 green bell pepper
- 1 red bell pepper
- 1 celery stalk, chopped
- salt and pepper to taste
- 2 boiled eggs, chopped placed on top at the end
- Hellmann's mayonnaise
- frozen peas
Preparation
Step 1
Cut up vegetables. Cook the noodles and add the frozen peas at the last 3 minutes of boiling the noodles. Drain and rinse with cold water.
Add vegetables, mayonnaise, noodles and peas, and then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up too much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.
If using cooked chicken, add onion, celery together until done. cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.
Optional - a pinch of Paprika on eggs, but not too much otherwise it will change the taste.
Optional - cherry tomatoes.
Note: you can substitute 1 large can of chicken meat for the chicken breasts.