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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    16 servings


  • 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


  • 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
3/4 cup: 312 calories, 16g fat (5g saturated fat), 85mg cholesterol, 379mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 29g protein.

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