Ingredients
8
8 servings
- •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
- 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.
- 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.
- 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.
- Remove eggs from hot water and hold under cold running water to cool. Peel and dice eggs.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 469
- Carbohydrate: 43g
- Fat: 26g
- Fiber: 2g
- Protein: 16g
- Sugar: 4g
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