Chicken Pasta Salad (Ensalada de Pollo con Codito)

Ingredients

• 12 cup cooked chicken breast(280g)
• 22 cup elbow pasta (codito), cooked(200g)
• 30.5 cup mayonnaise(120g)
• 40.5 cup celery, chopped(50g)
• 50.5 cup carrot, grated(55g)
• 60.5 cup sweet corn(75g)
• 70.5 teaspoon salt(3g)
• 80.25 teaspoon black pepper(1g)

Instructions

1. 1Cook the elbow pasta according to package instructions. Drain and let cool.
2. 2Shred or dice the cooked chicken breast.
3. 3In a large bowl, combine the cooked pasta, chicken, celery, carrot, and sweet corn.
4. 4Add mayonnaise, salt, and black pepper. Mix until everything is well coated.
5. 5Chill in the refrigerator for at least 30 minutes before serving.
6. 6Serve cold, optionally with tostadas or crackers.