Chicken & Crisp Veggie Toss

The original version of this recipe calls for 2 cans of Flakes of Tuna, by Maple Leaf. Ok, so I'm realistic, and I've substituted the cans of chicken for leftover chicken. In the long run, it's cheaper, too. Anything to save a buck... *grin* It's quick, easy, and most of these spices you most likely have in your spice rack anyway... and if you don't, you have a choice: substitute or go out and buy them.
  • 2 cups Macaroni, uncooked
  • 2 tablespoons Red Wine Vinegar
  • � teaspoon Tarragon Leaves
  • � teaspoon Pepper
  • 1/3 cup Green Onion, sliced
  • 2 cups Chicken, leftovers, diced
  • � cup Vegetable Oil
  • 2 tablespoons Lemon Juice
  • � teaspoon Dry Mustard
  • 1 cup Green Peas, cooked and drained
  • 2 tablespoons Parsley, chopped

    Cook macaroni, drain. In a large skillet, heat oil, vinegar, juice, tarragon, mustard and pepper. Add remaining ingredients, then cooked macaroni. Heat through, serve immediately.

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