Summer Chicken Macaroni Salad Recipe

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Summer Chicken Macaroni Salad Recipe
Summer Chicken Macaroni Salad Recipe photo by Taste of Home
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Summer Chicken Macaroni Salad Recipe

Read Reviews
5 3 3
Publisher Photo
For sunny, lazy days, I make a loaded macaroni salad that’s like three salads in one. The mix of fresh veggies, sweet peaches and crunchy pistachios is a surprisingly delicious combo. —Nancy Heishman, Las Vegas, Nevada
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1-1/2 cups uncooked elbow macaroni
  • 1 rotisserie chicken, skin removed, shredded
  • 3/4 cup fresh or frozen peas
  • 5 green onions, finely chopped
  • 2 celery ribs, thinly sliced
  • 1/3 cup loosely packed basil leaves, thinly sliced
  • 1/4 cup lemon juice, divided
  • 1 teaspoon kosher salt
  • 3/4 teaspoon coarsely ground pepper
  • 3/4 cup (6 ounces) plain yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 3 medium peaches, peeled and sliced
  • 1 cup (4 ounces) sharp cheddar cheese, shredded
  • 1/2 cup crumbled Gorgonzola cheese
  • 3/4 cup pistachios

Directions

Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture.
Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving. Yield: 16 servings.
Originally published as Summer Chicken Macaroni Salad in Taste of Home June/July 2016, p76

Nutritional Facts

3/4 cup: 312 calories, 16g fat (5g saturated fat), 85mg cholesterol, 379mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 29g protein.

  • 1-1/2 cups uncooked elbow macaroni
  • 1 rotisserie chicken, skin removed, shredded
  • 3/4 cup fresh or frozen peas
  • 5 green onions, finely chopped
  • 2 celery ribs, thinly sliced
  • 1/3 cup loosely packed basil leaves, thinly sliced
  • 1/4 cup lemon juice, divided
  • 1 teaspoon kosher salt
  • 3/4 teaspoon coarsely ground pepper
  • 3/4 cup (6 ounces) plain yogurt
  • 3/4 cup reduced-fat mayonnaise
  • 3 medium peaches, peeled and sliced
  • 1 cup (4 ounces) sharp cheddar cheese, shredded
  • 1/2 cup crumbled Gorgonzola cheese
  • 3/4 cup pistachios
  1. Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture.
  2. Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving. Yield: 16 servings.
Originally published as Summer Chicken Macaroni Salad in Taste of Home June/July 2016, p76

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Reviews forSummer Chicken Macaroni Salad

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MY REVIEW
rllewis7 User ID: 7124309 250537
Reviewed Jul. 17, 2016

"This salad was very cool and refreshing - the perfect summer recipe! I switched out the peaches and pistachios for grapes and walnuts."

MY REVIEW
meldizor User ID: 8863114 250088
Reviewed Jul. 4, 2016

"I made it .. bought the wrong cheese.. recipe called for gorgonzola, I bought blue.. taste fine! I also switched a green pepper for the peas. Will make this again!"

MY REVIEW
curlylis85 User ID: 3166950 250058
Reviewed Jul. 4, 2016

"This chicken salad is refreshing and summery. I omitted the Gorgonzola because my husband doesn't care for blue cheese, but otherwise we really enjoyed the pistachios and the peaches with the chicken. It has a good mixture of textures and flavors!"

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