Chicken Macaroni Salad

Step 1
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.

Step 2
In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.

Step 3
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.

Step 4
Add drained elbow macaroni to chicken mixture. Toss to coat.

Step 5
Refrigerate for several hours before serving.