Well, I woke up late and starving. So other than reach for a sandwich, I decided to continue to starve while I made Macaroni Salad. It is almost impossible to ignore your growling tummy while you’re smelling the most amazing smells cooking. This was definitely a thrown together recipe, but come on–this recipe is foolproof! (Unless, of course you’re busy and overcook the pasta *blush*)
Dig around in your pots and pans, cause you’re gonna need them! In one, boil the egg. In the other, cook the pasta. (don’t follow my bad example and overcook it!!! Ya gotta eat it….)
Cook the chicken breast until it’s done, but still has a little juice. (Side note on the chicken. I pulled out chicken i had previously marinated in Italian dressing overnight then frozen.) Once it’s cooked, chop it into small pieces and put it in the freezer until it’s chilled.
While you’re waiting for the pasta to cook, chop the broccoli into very small pieces. (but don’t chop your finger off. You need that)
Drain the pasta, and run under cold water until there is no more warmth left in the pasta. Put it in a bowl, add the chilled chicken and broccoli. Stir it carefully (Pasta flies! Abby, our golden, was exuberant when I accidentally shot pasta at her during my zealous stirring).
Run the cooked, unshelled egg under cold water until you can’t feel anymore warmth in it. Shell it. Then chop it up into small pieces. Mix that into the noodle mixture. If you’re egg is still hot, put everything in the fridge and wait. No one wants to eat warm mayo.
Once everything is chilled, dollop mayo to taste in the noodle mixture. Stir gently (there’s that flying pasta again!) Most likely you’ll have to add more salt, too.
Now, there is no right or wrong to this recipe. It is very muchly a I’m-putting-in-whatever-is-in-my-fridge recipe. Mix and match and enjoy!