Hawaiian Chicken Macaroni Salad

Name: Hawaiian Chicken Macaroni Salad
Prep time: 20 min
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

“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.

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.