2 1/2 pounds skinless, boneless chicken breast halves
2 c macaroni
1 (15oz)mixed vegetables, drained
2 c shredded lettuce
3 c mayo
1/2 Tbs basil
salt and pepper to taste
1 pinch garlic powder

Cook chicken until no longer pink and juices run clear. Cool and shred.
Boil pasta 8 min.
Mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
Add drained elbow macaroni to chicken mixture. Toss to coat.
Refrigerate at least 4 hours before serving.

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