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| What a lovely change from regular Macaroni Salad! |
1, 16 Ounce Box Elbow Macaroni cooked according to package directions. Helpful Hint I cooked mine in the broth from the chicken!
2 Pounds Boneless Skinless Chicken Breast
1, 16 Ounce Bag Frozen Broccoli Cauliflower Carrot Medley Cooked in the Chicken Broth from the chicken
Water, Enough to cover the chicken on your stovetop along with 1 Teaspoon Salt & 1 Tablespoon Crushed Garlic
2 Ribs Celery Chopped
1 Small Onion Chopped
1 Green Bell Pepper Chopped
1 Cucumber Peeled & sliced thin
24 Ounces of your favorite Ranch Dressing
Cook Chicken in enough water to cover along with the salt & garlic. Simmer until cooked about 45 minutes. Meat Thermometer should test chicken temperature at 165 degrees. Remove from pot & let cool until you can handle the chicken to dice into bite sized pieces. Now in the broth add the frozen vegetables and cook those about 8 minutes. Remove them from the broth and place them in a deep bowl. Add the diced Chicken. Now dump into the pot of broth the Macaroni & cook according to the package directions. If you need more liquid just add water. Once cooked drain well. Now chop the fresh vegetables and add them to the bowl. Once Macaroni's are cooked drain them & add them to the bowl. Stir well. Now add your Ranch Dressing Stir well and chill. Chill at least 4 hours, overnight is best. You may want to add 2 hard boiled eggs chopped to the recipe. I had people who do not like hard boiled eggs so I did not add them, but for me I would. Enjoy this main course Macaroni Salad!
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