Summer Chicken Macaroni Salad
3⁄4 CUP 312 cal., 16g fat (5g sat. fat), 85mg chol., 379mg sod., 13g carb. (5g sugars, 2g fiber), 29g pro. PREP 25 min. + chilling SERVES 16
Ingredients 11⁄2 cups uncooked elbow macaroni 1 rotisserie chicken, skin removed, meat shredded 3⁄4 cup fresh or frozen peas 5 green onions, finely chopped 2 celery ribs, thinly sliced 1/3 cup loosely packed basil leaves, thinly sliced 1⁄4 cup lemon juice,divided 1 teaspoon kosher salt 3⁄4 teaspoon coarsely ground pepper 3⁄4 cup plain yogurt 3⁄4 cup reduced-fat mayonnaise 3 medium peaches,peeled and sliced 1 cup sharp cheddar cheese, shredded 1⁄2 cup crumbled Gorgonzola cheese 3⁄4 cup pistachios
Cook macaroni according to the package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 Tbsp. lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture. Mix yogurt, mayonnaise and the remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.
Eric’s Tip: Slicing green onions thinly on the diagonal is an easy way to give them a delicate, professional look.