This is super easy and quick, and perfect for the summer evening when you are tired, hot and don’t really want to cook. (That happens to me a lot in the summer!) Here’s a tip: Keep chicken cooked and diced in 1 cup increments in your freezer. I usually buy a couple of cooked rotisserie chickens when I go to Costco, take it all off of the carcasses and chop it up. I then freeze it in small quantities to just dump into meals like this. I get about 6 cups of chicken from one large rotisserie chicken (the chickens from King Soopers or Safeway are smaller and you won’t get as much meat. You could also roast your own whole chicken, or even a large quantity of chicken breasts and do the same thing.
Here’s the recipe (you can use the same veggies or add whatever you have–bell peppers, onions, jicama, peas, etc):
- 4 cups cooked elbow macaroni, or any other shaped pasta (this is about 1/3 pound of pasta)
- 1 tablespoon olive oil
- 2-3 tsp rice vinegar
- 1/4 tsp onion powder
- 1/2 tsp salt (or to taste)
- freshly ground black pepper to taste
- 2 small tomatoes, diced
- 1/2 large cucumber, diced
- 1 cup cooked chicken, diced
Mix everything together and you have a quick, easy meal. This can be served warm or cold…your choice!