Summer Chicken Macaroni Salad

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

Directions

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.

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