Macaroni and Chicken Salad

Cook the small macaroni according to package directions until al dente, then drain and set aside to cool slightly.

Shred or cut the cooked boned broiler-fryer into bite-sized pieces and transfer to a large mixing bowl.

Dice the tomatoes, celery, and red bell pepper into uniform, bite-sized pieces.

Chop the green onion and mince the garlic clove.

Add the cooled macaroni, diced tomatoes, celery, red bell pepper, green onion, and minced garlic to the bowl with the chicken.

In a small bowl, whisk together the chicken broth, wine vinegar, salt, black pepper, and oregano until the salt is fully dissolved.

Pour the dressing over the salad mixture and toss gently but thoroughly until all ingredients are evenly coated.

Chill the salad in the refrigerator for at least 15 minutes before serving to allow flavors to meld and the salad to cool completely.