![](https://cdn.statically.io/img/www.allrecipes.com/thmb/hF-ug7N8cQfiqNK67TJOnR-OVCI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/44464-b8ae56ef79ae43438c48f36d2cd60d36.jpg)
Ingredients
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2 ½ pounds skinless, boneless chicken breast halves
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2 cups macaroni
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1 (15 ounce) can mixed vegetables, drained
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2 cups shredded lettuce
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3 cups mayonnaise
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¼ tablespoon dried basil
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salt and pepper to taste
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1 pinch garlic powder
Directions
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In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
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In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
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Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
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Add drained elbow macaroni to chicken mixture. Toss to coat.
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Refrigerate for several hours before serving.
Nutrition Facts (per serving)
699 | Calories |
54g | Fat |
22g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 699 | |
% Daily Value * | |
Total Fat 54g | 70% |
Saturated Fat 8g | 42% |
Cholesterol 91mg | 30% |
Sodium 545mg | 24% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 31g | 61% |
Vitamin C 3mg | 4% |
Calcium 34mg | 3% |
Iron 2mg | 11% |
Potassium 399mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.