Summer Chicken Macaroni Salad Recipes

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SUMMER CHICKEN MACARONI SALAD

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 15



Summer Chicken Macaroni Salad image

Steps:

  • 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.

Nutrition Facts : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 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 plain yogurt
3/4 cup reduced-fat mayonnaise
3 medium peaches, peeled and sliced
1 cup sharp cheddar cheese, shredded
1/2 cup crumbled Gorgonzola cheese
3/4 cup pistachios

SUMMER MACARONI SALAD

When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 13



Summer Macaroni Salad image

Steps:

  • Cook macaroni according to package directions. Drain; rinse with cold water and drain again., In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving., To serve, stir in reserved dressing. Sprinkle with parsley.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

1 package (16 ounces) elbow macaroni
1 cup reduced-fat mayonnaise
3 to 4 tablespoons water or 2% milk
2 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 small sweet yellow, orange or red pepper, finely chopped
1 small green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
2 tablespoons minced fresh parsley

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