How to Make Chicken Macaroni Salad

Boil the Pasta

• Boil a pot of water, season it with salt, and cook the pasta according to the package. Once al dente, drain the water from the pasta and run the pasta under cold water to remove any excess starch. Drizzle with avocado oil and set aside.

Boil the Chicken

• Combine 50/50 water and chicken broth to a pot and bring it to a boil. Add the chicken breasts making sure they are covered by the liquid. Boil for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Drain the water and let the chicken cool before shredding it with two forks. The smaller the better.

Make the Dressing

• Combine 0% Greek yogurt, mayonnaise, light sour cream, fresh squeezed lemon juice, white wine vinegar, chopped fresh dill, chopped fresh tarragon, kosher salt, and cracked black pepper. Mix well.

Assemble the Dish

• Add the diced red onion and diced celery into the bowl with the dressing. Next, add the shredded chicken, al dente pasta, and two chopped hard-boiled eggs. Mix until well coated. Taste for seasoning. Serve and enjoy!