Chicken Macaroni Salad

• 1 (356 g) can chicken breasts, in broth
• 1 cup whole wheat elbow macaroni
• 3/4 cup fresh tomato, cubed
• 1/2 cup cheddar cheese, cubed (we like sharp)
• 1/2 cup cucumber, sliced into half rounds
• 1/2 cup celery, sliced
• 1/4 cup green onion, sliced
• Dressing
• 1/2 cup plain fat-free yogurt
• 2 tablespoons fat-free mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper (or course ground black pepper)
• lettuce, enough to line a platter

1. Drain the chicken and reserve the broth.
2. Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and run under cold water; cool completely.
3. Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.
4. In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
5. Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.

chicken breasts, whole wheat elbow macaroni, fresh tomato, cheddar cheese, cucumber, celery, green onion, dressing, yogurt, mayonnaise, mustard, cayenne pepper, platter

Taken from www.food.com/recipe/chicken-macaroni-salad-252910 (may not work)