Chicken and Macaroni Salad
Portion Size: 1 ½ cup (approx. ½ cup chicken, ½ cup macaroni, ½ cup fruit mixture)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 lbs. cubed cooked chicken | Cook until internal temperature reaches 165°F. |
| 1 lb. elbow macaroni | |
| 1 large apple, cored and diced | Wash, core and dice. May leave on peeling. |
| 1 cup diced celery | Wash, trim and dice |
| 1 cup seedless green grapes, halved | Wash, trim and slice |
| 1 (15-ounce) can pineapple chunks, well drained | Use juice or water packed |
| 1 (11-ounce) can mandarin oranges, well drained | Use juice or water packed |
| 1/2 cup light mayonnaise | |
| 1/2 cup light sour cream | |
| 1 teaspoon sugar | |
| 1/4 Teaspoon ground nutmeg | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Prepare macaroni as directed on package; drain. | |
| 2 | In medium bowl, combine macaroni, chicken, apple, celery, grapes, pineapple and oranges; mix well. | |
| 3 | In a small bowl, blend mayonnaise, sour cream, sugar, and nutmeg. Add to salad mixture; toss to coat. | |
| 4 | Cover; chill thoroughly. Refrigerate. |
Posted in Chicken Dinner Recipes
