Kara's Summer Salad

Kara's Summer Salad
  • 1 (12 ounce) package elbow macaroni
  • 1/2 (1 pound) package shelled edamame, or more to taste
  • 1/4 cup mayonnaise, or more if needed
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup chopped green onions


  1. 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.
  2. 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.
  3. Stir mayonnaise, celery seed, paprika, salt, and black pepper together in a bowl.
  4. Toss macaroni, edamame, chicken, eggs, sunflower seed kernels, Cheddar cheese, and green onion in a bowl; add mayonnaise mixture and stir to coat.
  5. Chill in refrigerator until cold, 30 to 60 minutes.

04/10/2018
Kara's Summer Salad, recipe PT15M PT1H 5 455 calories

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