Ingredients

• 2.5 pounds skinless , boneless chicken breast halves
• 2 cups macaroni
• 1 , 15 ounce
• 2 cups shredded lettuce
• 3 cups mayonnaise
• 0.25 tablespoons dried basil
• salt and pepper to taste
• 1 pinch garlic powder

Instructions

1. 1 In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
2. 2 In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
3. 3 Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
4. 4 Add drained elbow macaroni to chicken mixture. Toss to coat.
5. 5 Refrigerate for several hours before serving.

Nutrition per serving