Hawaiian Chicken Macaroni Salad

Name: Hawaiian Chicken Macaroni Salad
Prep time: 20 min
Total time: 20 min
Yield: 2 servings.
Cuisine: Comfort Food Recipes, Comfort Food Salad Recipes
Ingredients: 1 can (8 ounces) unsweetened DOLE® 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 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

Ingredients

1 can (8 ounces) unsweetened DOLE® 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.

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