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. ---------------------------------------------------------------------------
Nutrition
Ingredients
