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Hawaiian Chicken Macaroni Salad

I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. —Margie Dearth, Fremont, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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

  • 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.

Test Kitchen Tips
  • To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).
  • Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply into the meat without breaking down muscle fibers. It works much like buttermilk, which is another classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.
  • Check out our best macaroni salad recipes.
  • Nutrition Facts
    1-1/2 cups: 432 calories, 23g fat (4g saturated fat), 38mg cholesterol, 470mg sodium, 38g carbohydrate (17g sugars, 3g fiber), 18g protein.

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    • jaransom
      Apr 19, 2013

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      Jan 13, 2013

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