Step 1

Shred or dice cooked chicken. Set aside.

Step 2

Bring water to a boil in a medium saucepan and cook the elbow macaroni according to package directions. Drain and rinse the pasta under cool water.

Step 3

In a large mixing bowl combine the pasta, chicken, mayo, veggies, salt & pepper, and stir well.

Step 4

Cover and refrigerate at least 3-4 hours or overnight.

Step 5

Serve cold and enjoy!