With less fat than the usual chicken and macaroni salad, part of the mayonnaise in this chicken fruit salad is substituted with fruit-flavored yogurt. And the salad is more aromatic with the inclusion of lemon juice and rind.
For variety in texture, it has seedless grapes and toasted almonds. Grapes? Why not? Pineapple is so common already. Grapes have just the right amount of tang and more crunch than pineapple to boot.
And the almonds? Take note: it’s toasted almonds. You’d be surprised at home much flavor the toasting adds to the salad.
Finally, for an unexpected kick, a small amount of pesto.
If you want to cut down even more on the fat, omit the bacon bits.
- 125 g. of uncooked pasta
- 1 and ½ to 2 c. of thinly sliced cooked chicken
- 3 tbsps. of pesto
- 2 celery stalks
- 1 carrot
- 20 seedless grapes
- 2 tbsps. of toasted bacon bits
- ¾ c. of fruit-flavored yogurt (I recommend mango)
- ⅓ to ½ c. of mayonnaise
- 2 tbsps. of lemon juice
- grated rind of one lemon
- toasted sliced almonds for garnish
- grated Parmesan cheese
- Cook the pasta according to package directions. Drain well.
- Toss together the chicken and pesto.
- Cut the celery stalks into one-fourth inch slices.
- Peel the carrot and cut into matchsticks.
- Cut the grapes into halves.
- Place everything in a large bowl. Season with salt and pepper. Go easy on the salt at this point; you can always add more later. Remember that the pesto and bacon bits already contain salt. Toss until blended. Place is a covered container and chill in the fridge for a few hours before serving.
- To serve, sprinkle with toasted sliced almonds and Parmesan cheese. Toasted bread brushed with pesto is a good accompaniment.