Ingredients50 m servings 326 cals
- In large bowl toss macaroni, chicken, cucumber, tomatoes, onion, parsley and dressing until evenly coated. Refrigerate at least 30 minutes.
Per Serving: 326 calories; 2.5 g fat; 56.4 g carbohydrates; 18.5 g protein; 32 mg cholesterol; 855 mg sodium. Full nutrition
ReviewsRead all reviews 5
yummy. i used an olive oil vinagerrett (sp?) and it was wonderful. very refreshing.
I omitted the chicken, as I'm baking rosemary chicken to go with. I measured out two dry cups of elbow macaroni which I figured would be closer to servings for four people, as it's usually in ha...
This was quite good. Only thing I did different was instead of canned chicken I used the Tyson frozen already cooked diced chicken breast. Nice light lunch
Good as is but better when: Stuff whole chicken with 2 celery ribs cut in half, springs of fresh thyme, rosemary and 8 sage leaves, seasoned with Riley's seasoning salt (or s&p). Roast bird til ...