1 (8 oz.) elbow macaroni
4 c. water
1/2 tsp. salt
1 c. celery, diced
1 1/2 cooked chicken, diced
1/3 c. sweet pickle, diced
1 tbsp. onion, diced
1/4 c. French dressing

In 2 quart saucepan cook macaroni and water. Add salt; bring to rapid boil. Stir, cover and boil until tender. Drain and cool. Combine celery, chicken, pickle, onion and French dressing. Mix with macaroni. Chill. Garnish with sliced sweet pickle.