Four “C” Salad

Cold, classic macaroni salads are great to serve a crowd on hot summer days but if you’re up for presenting something a little different, this recipe is sure to have your guests giving you the two thumbs up.

  • 1 whole roasted chicken, cubedFourCSalad
  • 1 package macaroni
  • 4 carrots, shredded
  • 2 green peppers, chopped small
  • 1 cup Lowfat, Vanilla Yogurt
  • 1 cup Sour Cream
  • ½ cup flaked coconut
  • 2 T curry powder
  • 1 t salt

Cook the macaroni, rinse, drain, and allow to cool. To keep the noodles from sticking you can toss the drained noodles back into the pot and stir in about a tablespoon of EVOO. Set it aside.

Combine the yogurt and sour cream in a bowl and stir until well blended.

Add salt and curry powder and mix well.

In a large, separate serving bowl, toss the chicken, carrots and green peppers together. Mix in the macaroni.

Sprinkle in the coconut, making sure to distribute evenly .

Fold in the Yogurt mixture.

Chill in the fridge for at least an hour, then serve as a side dish to share.

Serves about 15

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