Chicken Macaroni Salad

• FOR THE DRESSING:
• 1/2 cups Mayonnaise
• 5 Tablespoons Milk
• 1 Tablespoon White Wine Vinegar
• 1 teaspoon Dijon Mustard
• 2 teaspoons Sugar
• Salt And Pepper, to taste
• FOR THE SALAD:
• 8 ounces, weight Elbow Macaroni, Cooked, Cooled Down
• 1 cup Cooked, Shredded Chicken
• 1/4 cups Grated Carrots
• 1/4 cups Finely Chopped Chives
• 1/3 cups Diced Pickles
• 1/4 cups Finely Diced Red Bell Pepper
• 1/3 cups Finely Diced Celery
• 1/3 cups Finely Chopped Black Olives

1. For the dressing, whisk all the ingredients in a small bowl until smooth.
2. Place the cooked pasta in a large bowl together with the dressing and toss. Add remaining salad ingredients and stir. Serve either immediately or refrigerate before serving.

dressing, mayonnaise, milk, white wine vinegar, dijon mustard, sugar, salt, salad, macaroni, chicken, ubc, ubc, pickles, ubc, celery, black olives

Taken from tastykitchen.com/recipes/salads/chicken-macaroni-salad/ (may not work)