Dilled Macaroni And Chicken Salad(Low-Fat) - cooking recipe

Ingredients

1 (8 oz.) pkg. elbow macaroni (uncooked)
1 c. cooked, chopped chicken breast
1/2 c. evaporated skimmed milk
3 Tbsp. white wine vinegar
2 Tbsp. chopped green onion
1 Tbsp. vegetable oil
1 Tbsp. chopped pimento
2 tsp. sugar
1 tsp. dried dill weed
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper

Preparation

Cook macaroni according to package directions, omitting salt and fat.
Drain; rinse in cold water and drain again.
Combine macaroni and chicken in a large bowl; set aside.
Combine milk and remaining ingredients in a small jar.
Cover tightly and shake vigorously.
Pour over macaroni mixture; toss gently.
Cover; chill 2 hours.