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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great recipe from the back of a Creamette elbow macaroni box. I often use chopped pecans instead of the almonds. (I'm more likely to have those on hand.) Also, I briefly blanch the broccoli before adding it to the recipe. It's also delicious warm, if you don't want to wait for it to chill. Ingredients:
8 ounces creamette elbow macaroni, uncooked |
2 cups cubed cooked chicken |
2 cups fresh broccoli florets |
2 (11 ounce) cans mandarin orange segments, drained |
1 (8 ounce) bottle honey mustard dressing |
1/4 cup sliced almonds, toasted |
6 lettuce leaves |
Directions:
1. Cook macaroni as package directs; drain.
2. In a large bowl, combine all ingredients except almonds; mix well.
3. Top with almonds.
4. Cover; chill thoroughly.
5. Serve on lettuce.
6. Refrigerate leftovers.
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