Dilled Macaroni And Chicken Salad(Low-Fat)

• 1 (8 oz.) pkg. elbow macaroni (uncooked)
• 1 c. cooked, chopped chicken breast
• 1/2 c. evaporated skimmed milk
• 3 Tbsp. white wine vinegar
• 2 Tbsp. chopped green onion
• 1 Tbsp. vegetable oil
• 1 Tbsp. chopped pimento
• 2 tsp. sugar
• 1 tsp. dried dill weed
• 1/2 tsp. salt
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper

1. Cook macaroni according to package directions, omitting salt and fat.
2. Drain; rinse in cold water and drain again.
3. Combine macaroni and chicken in a large bowl; set aside.
4. Combine milk and remaining ingredients in a small jar.
5. Cover tightly and shake vigorously.
6. Pour over macaroni mixture; toss gently.
7. Cover; chill 2 hours.

elbow macaroni, chicken breast, milk, white wine vinegar, green onion, vegetable oil, pimento, sugar, dill weed, salt, dry mustard, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518774 (may not work)