Hawaiian Chicken Macaroni Salad

  Salads

I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad.

Hawaiian Chicken Macaroni Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1 cup cooked elbow macaroni
  • 1/2 cup diced cooked chicken
  • 1/2 cup chopped celery
  • 1/2 cup frozen cut green beans, thawed
  • 2 tablespoons slivered almonds
  • 1/3 cup plain yogurt
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon salt

Instructions

  • 1. Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds.
  • 2. Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts

1-1/2 cups: 432 calories, 23g fat (4g saturated fat), 38mg cholesterol, 470mg sodium, 38g carbohydrate (17g sugars, 3g fiber), 18g protein.

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