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Chicken Macaroni Salad
What You’ll Need:
1 pound elbow macaroni
6 hard-boiled eggs, chopped
1 cup chopped celery
2 cups mayonnaise
4 cups chunked cooked chicken
1 teaspoon salt
1 teaspoon black pepper
What To Do:
In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
In a large bowl, combine macaroni with remaining ingredients; mix well.
Cover and refrigerate at least 1 hour before serving.
Notes
You may want to moisten this with additional mayonnaise before serving, if you’ve chilled it first. For a different taste variation, try adding 1 teaspoon dried dillweed or dried basil, or 1/2 teaspoon celery seed.
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