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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âI usually make this the night before out of left-over chicken,â says Margie Dearth of Freemont, Wisconsin. The sweet pineapples complement the crisp celery, green beans and almonds in this flavorful, well-dressed salad. 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:
1. 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.
2. Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving. Yield: 2 servings.
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