Chicken Corn Salad

• 1 whole cooked chicken cut into bite size strips
• 1 teaspoon salt
• 3 Tablespoons cider vinegar
• 2 teaspoons sugar
• 1/4 teaspoon pepper
• 1/2 cup vegetable oil
• 1 pkg (8oz) small macaroni shells (can use medium shells)
• 1 can (15 oz) whole-kernel corn, drained (or fresh corn cut from cob)
• 1 cup thinly sliced celery
• 3 hard-cooked eggs, shelled & coarsely chopped
• 1/4 cup mayonnaise or salad dressing
• 3 Tablespoons chopped parsley
• 1 large head Boston lettuce

1. Cook macaroni in boiling, salted water, following label directions; drain well. Combine with corn, celery, eggs & chicken in a large bowl; toss to mix.
2. Combine vinegar, sugar, salt, pepper & vegetable oil in a jar with a tight fitting lid; shake well to mix. Drizzle 2 Tablespoons over salad. Place salad in fridge to chill.
3. Place mayonnaise & parsley in small bowl. Slowly add remaining dressing, beating together well each time you add. Place in fridge till ready to eat.
4. When ready to eat place amount of salad you want on plate and pour dressing over. If you wish, you can line your plate with lettuce.

chicken, salt, cider vinegar, sugar, ubc, vegetable oil, macaroni, corn, celery, eggs, ubc, parsley, boston lettuce

Taken from www.epicurious.com/recipes/member/views/chicken-corn-salad-50150829 (may not work)