Macaroni and chicken salad with arugula

Total Time
25 min
15 min
10 min
This easy, eight-ingredient chicken and macaroni salad is great choice to make ahead for the work week since it is tasty warm or cold. While many chicken salad recipes include mayonnaise, using yogurt cuts back on calories and fat while increasing protein. Rinsing the string beans and pasta in cold water stops the cooking process, making sure the beans retain their bright green color and the pasta isn’t overcooked. Use rotisserie chicken to keep the prep work as streamlined as possible. We’ve called for arugula here to add a peppery bite of flavor but you can substitute fresh spinach, chopped romaine, or spring mix, if you like.


Uncooked whole wheat pasta

10 oz, about 2 3/4 cups dry macaroni

Uncooked string beans

1 cup(s), trimmed and halved

Plain fat free yogurt


Soy sauce

2 Tbsp

Canned tomato puree

2 Tbsp

Roasted skinless boneless chicken breast

8 oz, cool, torn into strips

Fresh cherry tomato(es)

12 medium, halved


2 cup(s), slivered


  1. Cook macaroni in a large pot of boiling water according to package instructions. Add string beans to pot for the last 3 minutes of cooking. Drain and rinse in cold water; spoon into a large bowl, and set aside.
  2. Mix together yogurt, soy sauce, and tomato puree in a cup; stir into macaroni. Add chicken and tomatoes; serve topped with arugula.