Summer Chicken Macaroni Salad

• 1-1/2 cups uncooked elbow macaroni
• 1 rotisserie chicken, skin removed, shredded
• 3/4 cup fresh or frozen peas
• 5 green onions, finely chopped
• 2 celery ribs, thinly sliced
• 1/3 cup loosely packed basil leaves, thinly sliced
• 1/4 cup lemon juice, divided
• 1 teaspoon kosher salt
• 3/4 teaspoon coarsely ground pepper
• 3/4 cup (6 ounces) plain yogurt
• 3/4 cup reduced-fat mayonnaise
• 3 medium peaches, peeled and sliced
• 1 cup (4 ounces) sharp cheddar cheese, shredded
• 1/2 cup crumbled Gorgonzola cheese
• 3/4 cup pistachios

1. Cook macaroni according to package directions. Meanwhile, mix chicken, peas, onions, celery, basil, 2 tablespoons lemon juice, salt and pepper. Drain macaroni; rinse with cold water, then drain again. Add to chicken mixture.
2. Mix yogurt, mayonnaise and remaining lemon juice. Add to salad and mix well. Add peaches and cheeses; toss gently. Refrigerate at least 2 hours. Sprinkle with pistachios before serving.

elbow macaroni, rotisserie chicken, green onions, celery, basil, lemon juice, kosher salt, ground pepper, yogurt, mayonnaise, peaches, cheddar cheese, gorgonzola cheese, pistachios

Taken from www.tasteofhome.com/recipes/summer-chicken-macaroni-salad/ (may not work)