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Hawaiian Chicken Macaroni Salad Recipe

Hawaiian Chicken Macaroni Salad Recipe

“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.
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

Directions

  • 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. 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.

Wine Pairings

Light-Bodied White Wine

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