Ingredients
8
8 servings
- •1 (7 ounce) package elbow macaroni
- •1 pound bacon, diced
- •2 tablespoons lemon juice
- •1 large avocado, diced
- •0.5 cup mayonnaise
- •0.5 cup creamy salad dressing (such as Miracle Whip®)
- •0.33333334326744 cup tomato-based chile sauce
- •0.25 cup lemon juice
- •2 teaspoons chicken bouillon granules
- •2 teaspoons white sugar
- •1 large tomato - cored, seeded, and diced
- •0.5 cup sliced green onion tops
- •6 cups shredded lettuce
Instructions
- Bring a 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 with cold water. Set aside.
- Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.
- Sprinkle 2 tablespoons lemon juice over the diced avocado.
- Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.
Nutritional Facts
Per 8 servings
- Calories: 425
- Carbohydrate: 32g
- Fat: 29g
- Fiber: 4g
- Protein: 12g
- Sugar: 7g
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