Hawaiian Chicken Macaroni Salad Recipes

HAWAIIAN CHICKEN MACARONI SALAD

Hawaiian Chicken Macaroni Salad image

I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. -Margie Dearth, Fremont, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

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., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.

Nutrition Facts : Calories 432 calories, Fat 23g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 470mg sodium, Carbohydrate 38g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

HAWAIIAN MACARONI SALAD

Hawaiian Macaroni Salad image

Simple and tasty macaroni salad just like you'd get at a Hawaiian restaurant. No fruit in this salad, just macaroni, carrot, and dressing. Very yummy and easy to make.

Provided by Jessica Daulton

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 2h25m

Yield 12

Number Of Ingredients 5

Ingredients

6 cups elbow macaroni
2 cups mayonnaise, or more to taste
½ cup milk
½ cup shredded carrot
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
Combine the macaroni, mayonnaise, milk, and carrot in a large bowl; mix until macaroni is well coated. Add more mayonnaise for a wetter consistency. Season with salt and pepper.
Chill in the refrigerator for at least 2 hours, or up to overnight.

Nutrition Facts : Calories 465 calories, Carbohydrate 41.3 g, Cholesterol 14.7 mg, Fat 30.1 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 4.6 g, Sodium 231.7 mg, Sugar 2.5 g

HAWAIIAN MACARONI SALAD

Hawaiian Macaroni Salad image

This Hawaiian macaroni salad's creamy mayonnaise-based dressing coats elbow pasta, carrots, onions, and celery for a comforting summery side dish.

Categories Fourth of July Summer salad side dish

Time 50m

Yield 6-8 servings

Number Of Ingredients 11

Ingredients

8 oz. elbow macaroni
1 1/4 c. mayonnaise
1/4 c. whole milk
2 tbsp. apple cider vinegar
1 tsp. granulated sugar
1 tsp. salt
1/4 tsp. ground black pepper
1 large carrot, shredded
1/2 c. chopped celery
1/3 c. chopped green onion, plus more for serving
1/4 c. grated yellow onion

Steps:

Cook the macaroni according to the package directions. Drain and rinse under cold water until cool. Set aside.
Whisk together the mayonnaise, milk, vinegar, sugar, salt, and pepper in a large bowl. Add the macaroni, carrot, celery, green onions, and grated onion. Gently stir the mixture until well combined.
Cover and refrigerate for 30 minutes. Gently stir, and top with more green onion, if you like.

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