|Chicken breasts||24 Ounce|
|Water||2 Cup (32 tbs)|
|Celery tops||1 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Cider vinegar||3 Tablespoon|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Macaroni shells||8 Ounce|
|Canned whole kernel corn||16 Ounce|
|Sliced celery||1 Cup (16 tbs)|
|Head of lettuce||1 Large|
|Hard boiled eggs||3|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Tablespoon|
Combine chicken breasts with water, onion, celery tops, and 1/4 teaspoon of the salt in a medium-size saucepan; cover.
Simmer 30 minutes, or until chicken is tender.
Remove from broth and cool until easy to handle.
(Save broth to add to soup for another day.)
Pull skin from chicken and take meat from bones; cut meat into bite-size pieces.
Combine vinegar, sugar, remaining 1 teaspoon salt, pepper, and vegetable oil in a jar with a tight fitting lid; shake well to mix.
Drizzle 1 tablespoon over chicken; chill.
Cook macaroni in boiling salted water, following label directions; drain well.
Combine with corn, celery, and 1 tablespoon of the dressing in a large bowl; toss to mix well; chill.
When ready to serve, line 6 soup plates or shallow salad bowls with lettuce; shred remaining lettuce into pieces in centers.
Spoon macaroni mixture on top.
Add chopped eggs to chicken mixture; toss lightly to mix; spoon over macaroni.
Beat remaining dressing into mayonnaise or salad dressing and parsley in a small bowl; pass separately.