I always start with preparing the chick'n by cooking it in a lightly greased pan on the stovetop. This allows the stripes to get a little color + enhance the tender flavor, while mimicking the subtle dryness of white meat!Whether you do this prep or just a simple de-thaw, return the chick'n to room temperature, shred it with two forks + set aside.Cook the pasta to desired doneness + set aside as well!
Combine mayo, honey mustard + vinegar in a large mixing bowl. Add in chick'n + all diced ingredients, stir until evenly coated.
Add in the macaroni + mix. If needed, add another spoonful of mayo to ensure an even coating. Try it! Then add S+P as needed. (Some extra pickle juice wouldn't hurt, either!)
Top with a dusting of Paprika, cover + refrigerate until served. ENJOY!