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Kara’s Summer Salad

Directions

Ingredients :

1 (12 ounce) package elbow macaroni

½ (1 pound) package shelled edamame

or more to taste

¼ cup mayonnaise

or more if needed

¼ teaspoon celery seed

¼ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

1 (12 ounce) can premium canned chicken

minced

3 hard-cooked eggs

chopped

2 tablespoons sunflower seed kernels

or to taste

¼ cup shredded Cheddar cheese

¼ cup chopped green onions

Methods :

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.

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.

Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl.

Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat.

Chill in refrigerator until cold, 30 to 60 minutes.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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