Chicken and Bacon Macaroni Salad
elbow macaroni, cooked
1Fry bacon until crispy and put on plate with paper towels to drain off the grease. Put aside
2Hard boil 6 eggs, about 7 minutes, then peel under cold water and slice into pieces. Put aside
3Boil macaroni until soft, add some oil and salt to the water prior to boiling. Removed and put in colander to drain, rinse with cold water until cool, drain again and put in a large bowl.
4Open can of chicken breast and flake. (left over chicken is also good for this recipe) add the eggs and chicken to the macaroni mixture
5Crumble the bacon and add to the mix.
6Cut up tomatoes in cubes and add to the macaroni
7Cut up onion into tiny diced pieces and add to the mix
8Season with garlic powder and parsley flakes, kosher salt and seasoned pepper ( salt and pepper to taste)
9Mix well until everything is combined evenly
10Add mayonnaise (I start with a cup and mix to coat the entire mixture, then add around a half a cup as needed from there on until it is the consistency I like)
11Once everything is mixed sprinkle paprika on top for color
It is best when it is allowed to get really cold. Enjoy