Chicken Macaroni Salad

2 1/2 pounds skinless, boneless chicken breast halves
2 cups uncooked macaroni
1 15-oz. can mixed vegetables, drained
2 cups shredded lettuce
3 cups mayonnaise
1 tsp dried basil
salt and pepper to taste
pinch of garlic powder

1. In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then dice with a sharp knife (should make about 4 cups of diced meat). Set aside and prepare remaining ingredients.
2. In a medium pot with boiling salted water, cook elbow macaroni until al dente. Drain and rinse under cold water.
3. Meanwhile, in a large bowl combine the cooked chicken, drained vegetables, shredded lettuce and mayonnaise. Add basil, pepper, salt and garlic powder to taste.
4. Add drained macaroni to chicken mixture. Toss to coat.
5. Refrigerate for several hours before serving.