Print Options

Back to Hawaiian Chicken Macaroni Salad >

Include these items:

Select reviews >

Taste of Home Logo

Hawaiian Chicken Macaroni Salad

 Hawaiian Chicken Macaroni Salad
“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.
2 ServingsPrep/Total Time: 20 min.

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.

2 of 2

Hawaiian Chicken Macaroni Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.