Kara's Summer Salad
Description
Kara's summer salad recipe features edamame, sunflower seeds, and canned chicken, which offers a unique alternative to run-of-the-mill macaroni salads.
Ingredients
•
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
•
1/4 cup shredded Cheddar cheese
•
1/4 cup chopped green onions
•
2 tablespoons sunflower seed kernels, or to taste
Directions
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water, drain, and set aside.
2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water for 10 minutes; drain. Rinse with cold water, drain, and set aside.
3
Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
4
Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
5
Chill in the refrigerator until cold, 30 to 60 minutes.