1 (8 oz.) pkg. elbow macaroni, uncooked
1 c. cooked, chopped chicken breast
1/2 c. evaporated skimmed milk
3 tbsp. white wine vinegar
2 tbsp. chopped green onions
1 tbsp. vegetable oil
1 tbsp. chopped pimiento
2 tsp. sugar
1 tsp. dried dillweed
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper

Cook macaroni according to package directions, omitting salt and fat. Drain; rinse in cold water, and drain again. Combine macaroni and chicken in a large bowl; set aside.

Combine milk and remaining ingredients in a small jar; cover tightly, and shake vigorously. Pour over macaroni mixture; toss gently. Cover; chill 2 hours. Yield: 5 servings (283 calories [16% from fat] per 1 cup serving).

18.4g protein, 5.1g fat, (1.1g saturated, 1.4 g monounsaturated, 2g poly-unsaturated), 39.1g carbohydrate, 1.2g fiber, 30mg cholesterol, 296mg sodium and 96 calcium.