This is an adequate copy-cat of the same item sold in the deli area at Costco. This recipe has been dramatically altered to use what I have on hand.

In a large saucepan, bring water to boil, then add:

3 cups dry macaroni

1-1/2 cups home-dried halved cherry tomatoes

1 tsp dried minced onion

1 tsp dried celery stalk

Return to boil, then simmer until macaroni is cooked as desired. Strain, retaining about one cup of the cooking water, to which you add:

1 cup home-dried kale

Let kale steep until texture is acceptable, then mix with macaroni and tomatos in a large bowl.

Meanwhile, empty:

1 pint home-canned boneless skinless chicken

into still hot sauce pan. Cook over medium-high heat (to denature any botulism toxin) until broth evaporates. Add chicken to macaroni and vegetables. Cover bowl and refridgerate two hours or over night.

When salad is cool or cold, add:

3/4 cup shredded mozzarella cheese

1/2 cup greek vinagrette salad dressing

Mix thoroughly. Allow flavors to blend for at least one hour before serving.