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Hawaiian Chicken Salad Recipe

Hawaiian Chicken Salad Recipe photo by Taste of Home

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“I usually make this the night before out of left-over chicken,” says Margie Dearth of Freemont, Wisconsin. The sweet pineapples complement the crisp celery, green beans and almonds in this flavorful, well-dressed salad.

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Hawaiian Chicken Salad Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

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

Directions

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.
Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving. Yield: 2 servings.

Nutritional Facts 1-1/2 cups (prepared with reduced-fat mayonnaise) equals 343 calories, 14 g fat (3 g saturated fat), 40 mg cholesterol, 585 mg sodium, 38 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Hawaiian Chicken Salad in Cooking for 2 Fall 2008, p63

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Hawaiian Chicken Salad

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(1-1) of 1 reviews

Reviewed on Jan. 13, 2013 by mblinder

Liked this very much. I added some frozen peas along with the frozen green beans. I make my own Greek yogurt, so used that. Very tasty, will make again!