Kara's summer salad recipe features edamame, sunflower seeds, and canned chicken, which offers a unique alternative to traditional macaroni salads.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
483 Calories
Recipe Instructions
Step 1
Chill in refrigerator until cold, 30 to 60 minutes.
Step 2
Bring a large pot of lightly salted water to a boil. Cook macaroni, stirring occasionally, until cooked through but firm to the bite, about 8 minutes; drain. Rinse in cold water, drain, and set aside.
Step 3
Bring a large pot of lightly salted water to a boil. Cook edamame in boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
Step 4
Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a small bowl.
Step 5
Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
Ingredients
3 hard-cooked eggs, chopped
1 (12 ounce) package elbow macaroni
1 (12 ounce) can premium canned chicken, minced
2 tablespoons sunflower seed kernels, or to taste
0.25 teaspoon ground black pepper
0.25 teaspoon salt
0.25 teaspoon paprika
0.25 cup chopped green onions
0.25 teaspoon celery seed
0.25 cup shredded Cheddar cheese
0.5 (1 pound) package shelled edamame, or more to taste