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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Fresh and delicious. Ingredients:
1 (356 g) can chicken breasts, in broth |
1 cup whole wheat elbow macaroni |
3/4 cup fresh tomato, cubed |
1/2 cup cheddar cheese, cubed (we like sharp) |
1/2 cup cucumber, sliced into half rounds |
1/2 cup celery, sliced |
1/4 cup green onion, sliced |
1/2 cup plain fat-free yogurt |
2 tablespoons fat-free mayonnaise |
1 teaspoon dijon mustard |
1/4 teaspoon cayenne pepper (or course ground black pepper) |
lettuce, enough to line a platter |
Directions:
1. Drain the chicken and reserve the broth.
2. Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and run under cold water; cool completely.
3. Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.
4. In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
5. Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.
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