1 broiler-fryer chicken, cooked, skinned, boned and cut into chunks
1 cup small macaroni, cooked
3 tomatoes, cubed
1 cup sliced celery
1/2 cup chopped sweet red pepper
3 tablespoons chopped spring onion greens
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1 cup chicken broth
1 clove garlic, split
1/4 cup wine vinegar

In large bowl, mix together chicken (while still warm), macaroni, tomatoes, celery, red pepper and onion greens. Sprinkle salt, pepper and oregano. In small saucepan, place chicken broth and garlic; bring to boil over high temperature and boil for 10 minutes or until broth is reduced to 1/2 cup. Add wine vinegar and pour over salad, mixing well. Chill until cold. Makes 6 servings.

Per Serving
Calories: 192
Protein: 22.5 g
Total fat: 5.7 g
Saturated fat: 1.53 g
Carbohydrates: 12.1 g
Cholesterol: 61 mg
Sodium: 603 mg