Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. Each serving: 2cups.
Recipes
Chicken Macaroni Salad
| Nutrition Information | |
| Calories: | 407 |
| Total Fat: | 9.3g |
| Saturated Fat: | 1.8g |
| Trans Fat: | 0g |
| Cholesterol: | 36mg |
| Sodium: | 344mg |
| Carbohydrates: | 59.6g |
| Dietary Fiber: | 7.8g |
| Sugars: | 3.9g |
| Protein: | 22.5g |
| Vitamin A: | 2475.4iu (49%) |
| Vitamin C: | 28.1mg (46%) |
| Calcium: | 81mg (8%) |
| Iron: | 3.5mg (19%) |
6 cups romaine lettuce
2-1/2 cups cooked macaroni
1/2 cucumber, sliced or chopped
1 large ripe tomato, cored and diced
3/4 cup skinless baked chicken breast, cubed
1 tablespoon olive oil
3 tablespoons red wine vinegar
black pepper to taste
Assemble the ingredients for the salad in a large salad bowl in the order in which they appear with lettuce on the bottom. Cover; refrigerate until ready to serve, up to one day.
When ready to serve, add ingredients for dressing and toss well. Serve immediately.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!