1 lb boneless, skinless chicken breasts
1 tsp. dried onion
1 tsp. dried tarragon
2 tsp. dried parsley
1 clove minced garlic
4 oz uncooked ring macaroni
1 cup halved green grapes
1 cup mayonnaise
1 cup finely diced celery
1 oz Cool Whip
1 tbsp. dried onion
1 tsp. salt
1/2 tsp. white pepper
1/3 cup nuts (optional)

Place chicken breasts in a skillet. Add 1 teaspoon dried onions, tarragon, parsley, and garlic. Add water until breasts are covered. Simmer until breasts are fully cooked--about 15 minutes. Drain chicken. When cool enough to handle, dice chicken.

Bring 2 quarts of water to a boil, add ring macaroni. Bring to a boil, cover, and turn off heat. Let sit for 8 minutes. Drain and cool. Add macaroni and grapes to diced chicken.

Combine remaining ingredients EXCEPT nuts.

Combine with chicken mixture. Chill.

If using, nuts should be added just prior to serving to avoid making them soggy.

Makes 6 servings.

Submitted by: K.. Kopitzke