Buffalo Chicken Macaroni Salad

1/2 cup fat free blue cheese salad dressing or ranch
1/4 cup light mayo
1/4 cup crumbled blue cheese
2 tablespoons tabasco sauce
1/4 teaspoon paprika
1 1/2 cups cooked chicken breast halves, diced
1/2 cup celery, chopped
2 cups cooked whole wheat macaroni, rinsed and drained
1 cup diced fresh tomatoes

In a large bowl, combine salad dressing, mayonnaise, blue cheese, hot sauce and paprika. Add chicken, celery and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 30 minutes. Gently stir again before serving.

Note: ** 1 1/3 cups uncooked elbow macaroni usually makes about 2 cups cooked

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