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Chicken Salad


1 7 oz. Creamette elbow macaroni 1 1/2 to 2 lbs chicken breast
1 small. onion, diced (red)
1 green bell pepper
1 red bell pepper
1 celery stalk, chopped
Salt and Pepper to taste
2 boiled eggs, chopped placed on top at the end
Hellmann's mayonnaise
Frozen peas


Cut up vegetables Cook the noodles and add the frozen peas at the last 3 minutes of the boiling noodles. Drain and rinse with cold water.

Add vegetable, mayonnaise, noodles and peas then the chicken. Using the canned chicken add the water from the can. Add at the end with the rest so it does not break up to much. You will have to add more mayonnaise as it soaks up about 1 to 2 hours later.

If using cooked chicken, add onion, celery together until done. Cool cooked chicken dice. Add salt and salad dressing or mayonnaise. Add chopped eggs. Garnish with paprika.

Optional - a pinch of Paprika on eggs, but not to much otherwise it will change the taste to much.

Optional - cherry tomatoes.

Note: you can substitute 1 large can of chicken meat for the chicken breasts.

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