Chicken Salad - cooking recipe

Ingredients

8 oz. elbow macaroni
1 c. cooked chicken breast, chopped
1/2 c. evaporated skimmed milk
3 Tbsp. white wine vinegar
2 Tbsp. green onions, chopped
1 Tbsp. vegetable oil
1 Tbsp. pimiento, chopped
2 tsp. sugar
1 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 c. nonfat mayonnaise

Preparation

Cook macaroni according to package directions, omitting salt and fat. Drain and rinse in cold water and drain again.
Combine macaroni and chicken in a large bowl; set aside.