8 c. cubed, cooked chicken
2 c. sliced carrot
1 1/2 c. elbow macaroni or shells, uncooked
1 c. (8 oz.) bottle creamy cucumber salad dressing

Cook elbow macaroni according to package directions, drain well. Rinse with cold water to cool quickly, drain well. Combine chicken, carrot and cooled elbow macaroni in large bowl, mix well. Pour salad dressing over macaroni mixture, toss lightly. Chill. 4 to 6 servings.