Cold Chicken Macaroni Salad

01Method

1. 1

   Fill a large pot with water and bring to a boil. Add the chicken breasts and cook until the meat is cooked through with no pink remaining, about 15–20 minutes. Allow to cool, then cut into small bite-sized cubes.

2. 2

   Meanwhile, bring a separate large pot of lightly salted water to a boil. Cook the elbow macaroni, stirring occasionally, until just tender, about 8 minutes. Drain and rinse under cold running water to stop cooking.

3. 3

   At the same time, place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let the eggs rest in the hot water for 15 minutes.

4. 4

   Transfer the eggs to cold running water to cool, then peel and chop them into small pieces.

5. 5

   In a large bowl, whisk together the mayonnaise, sugar, vinegar, onion salt, salt, mustard, and pepper until combined. Fold in the chopped eggs, cooked pasta, and diced chicken, adding extra mayonnaise if the mixture seems too dry. Refrigerate for at least 1 hour, or up to 8 hours or overnight before serving.