Protein Hawaiian Macaroni Salad
This Protein Hawaiian Macaroni Salad puts a higher-protein spin on the classic Hawaiian plate lunch favorite. Traditional Hawaiian mac salad is known for its creamy, tangy dressing, tender elbow macaroni, and simple mix of grated vegetables. This version keeps all of that nostalgic flavor while boosting the protein by using protein elbow macaroni, Icelandic-style yogurt in place of half the mayonnaise, and tender canned chicken. It's creamy, satisfying, and perfect for cookouts, meal prep, or alongside your favorite grilled meats.
PREP TIME
20 minutes
COOK TIME
15 minutes
INGREDIENTS
11
Serves: 12
Ingredients
- 14.5 oz14.5 oz14.5 oz Elbow Macaroni Pasta, I used protein elbow macaroni
- 3 Tbsp3 Tbsp3 Tbsp Apple Cider Vinegar
- 1 cup1 cup1 cup Mayonnaise
- 1 cup1 cup1 cup Skyr, Plain - Icelandic Provisions
- 25 oz25 oz25 oz Chicken, canned, 2 (12.5 oz) cans, drained
- 1 cup1 cup1 cup Carrots, grated or finely shredded
- 222 Celery, staks, grated
- 0.25 cup0.25 cup0.25 cup Onion, grated
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt
- 2 tsp2 tsp2 tsp Black Pepper
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Classic Monkfruit Sweetener (with Erythritol) - Lakanto
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of generously salted water to a boil. Add the protein elbow macaroni and cook according to the package directions until very tender.
- Drain the macaroni and immediately transfer it to a large mixing bowl.
- While the macaroni is still hot, pour the apple cider vinegar over the pasta and stir until evenly coated. Allow the macaroni to cool to room temperature.
- Add the drained chicken, grated carrots, grated celery, grated onion, mayonnaise, Icelandic-style yogurt, salt, pepper, and optional monkfruit sweetener.
- Stir until everything is evenly coated and the chicken is well distributed throughout the salad.
- Cover and refrigerate for at least 2 to 4 hours before serving to allow the flavors to meld. Stir again before serving and adjust seasoning if needed.
Notes
White pepper is traditional in Hawaiian macaroni salad and provides a milder flavor and cleaner appearance, but black pepper works just as well. Grating the celery and onion helps them blend into the dressing, creating the classic creamy texture without noticeable chunks. The salad will thicken as it chills. If desired, stir in a splash of Fairlife low-fat milk before serving to loosen the dressing and restore its creamy consistency.
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About This Recipe
Show nutritional information
Salads Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 291 |
| Fat: | 17 g |
| Carbohydrates: | 29 g |
| Protein: | 6 g |
| Cholesterol: | 14 g |
| Sodium: | 260 mg |
| Fiber: | 2 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Protein Hawaiian Macaroni Salad”
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This looks fabulous Debbie 🙂