Ingredients
1/4 cup uncooked elbow macaroni3 tablespoons fat-free mayonnaise4 teaspoons chili sauce1-1/2 teaspoons lemon juice1/2 teaspoon sugar1/2 teaspoon sodium-free chicken bouillon granules1 plum tomato, chopped2 tablespoons chopped red onion1 cup torn iceberg lettuce1 bacon strip, cooked and crumbled
Preparation
Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, sugar and bouillon; stir in the macaroni, tomato and onion.
Refrigerate until chilled. Serve in a lettuce-lined bowl; sprinkle with bacon.
