Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
6 hrs
Total Time:
6 hrs 35 mins
Servings:
8
Ingredients
Directions
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
Cook bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Drain on paper towels. Refrigerate bacon when cool.
Drizzle 2 tablespoons lemon juice over avocado in a bowl; set aside.
Combine mayonnaise, creamy dressing, chili sauce, ¼ cup lemon juice, bouillon granules, and sugar; fold in macaroni, avocado, tomato, and green onions until well combined. Cover the bowl tightly with plastic wrap; refrigerate until well chilled, at least 6 hours.
Stir in lettuce and bacon just before serving.
Nutrition Facts (per serving)
| 425 | Calories |
| 29g | Fat |
| 32g | Carbs |
| 12g | Protein |
