Ingredients

• 2 skinless , boneless chicken breasts, diced
• 4 cups elbow macaroni
• 4 large eggs
• 1 cup mayonnaise , or more to taste
• 4 teaspoons white sugar
• 4 teaspoons white vinegar
• 1 teaspoon onion salt
• 1 teaspoon salt
• 1 teaspoon prepared yellow mustard
• 1 pinch ground black pepper to taste

Instructions

1. 1 Bring a large pot of water to a boil and add chicken; continue to boil until no longer pink in the middle, 15 to 20 minutes. Let sit until cool enough to handle, then dice into small bite-sized pieces.
2. 2 While chicken cooks, bring a second large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cool water.
3. 3 At the same time, place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
4. 4 Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
5. 5 Mix mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper together in a large bowl. Mix in diced eggs, pasta, and chicken, adding a little more mayonnaise if too dry. Chill for at lest 1 hour, or up to 8 hours or overnight before serving.

Nutrition per serving