SUMMER CHICKEN MACARONI SALAD

Summer Chicken Macaroni Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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 : Calories 312 calories, Fat 16g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 379mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.