Kara's summer salad recipe features edamame, sunflower seeds, and canned chicken, which offers a unique alternative to run-of-the-mill macaroni salads.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
483 Calories
Recipe Instructions
Step 1
Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
Step 3
Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
Step 4
Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
Step 5
Chill in the refrigerator until cold, 30 to 60 minutes.
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
