Chicken Macaroni Salad
Featuring a light and creamy dressing, this Chicken Macaroni Salad makes for one tasty lunch dish. Transports well, so it's also great for work or school lunches.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 504kcal
Ingredients
- 3 cups elbow macaroni noodles (use gluten-free noodles for GF--> recommended : Jovial Foods brand)
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1/4 cup plain whole milk yogurt
- 2 tsp dried dill
- 1/2 tsp celery seed
- 1/2 tsp garlic powder
- 1/2 tsp fine sea salt or to taste
- 1/2 cup thinly sliced scallions
- 1 (10 oz) container cherry tomatoes
- 1 small zucchini, quartered lengthwise, and sliced into 1/8 inch thick slices
- 3 cups cooked and cubed chicken
Instructions
- Bring 4 quarts of water to boil in a large pot. Add salt, then pasta and cook, according to package directions, until tender. Drain and rinse under cold water. While the pasta cooks, make the dressing. In the bottom of a large bowl, whisk together the olive oil, vinegar, yogurt, dried dill, garlic powder, salt, celery seed and scallions. Let that sit while the pasta is cooking to give the flavors time to marry. Add the pasta, chicken, tomatoes and zucchini to the bowl and gently toss to combine. Check seasoning and add salt if needed. Serve immediately or refrigerate for a few hours, then serve.
Notes
Estimated Nutrition Facts: