Recipe: Chicken Macaroni Salad with Variations (1970)

CHICKEN MACARONI SALAD

3 cups elbow macaroni, cooked, drained, cooked (about 6 ounces uncooked)
1 cup diced celery
2 cups diced cooked chicken
2 tablespoons minced onion
1/2 cup mayonnaise or salad dressing
1 teaspoon prepared mustard.
1 teaspoon salt (if meat is unseasoned)
1/4 teaspoon ground black pepper
1 or 2 hard-cooked eggs, chopped

Combine ingredients, except eggs; mix gently.

Carefully mix in eggs or save them for garnish, if desired.

Chill before serving.

VARIATIONS:

CORNED BEEF-MACARONI SALAD:
Use 1 (12-ounce) can of corned beef in place of chicken. Break corned beef into bite-size pieces and mix gently with eggs into salad.

SALMON OR TUNA-MACARONI SALAD:
Use 1 (16-ounce) can of salmon (or 2 cans tuna, 6 ounces each) in place of chicken. Drain salmon or tuna well. Break salmon into large pieces. Carefully mix eggs and salmon into salad.

BEEF OR HAM-MACARONI SALAD:
Use 2 cups diced cooked beef or ham in place of chicken.

Makes 6 servings, about 1 cup each
From: Recipelink.com
Adapted from source: Money-Saving Main Dishes, USDA Home and Garden Bulletin No. 43, 1970