Ingredients
1 can (8 ounces) unsweetened pineapple chunks, undrained1 cup cooked elbow macaroni1/2 cup diced cooked chicken1/2 cup chopped celery1/2 cup frozen cut green beans, thawed2 tablespoons slivered almonds1/3 cup plain yogurt3 tablespoons mayonnaise1/4 teaspoon salt
Preparation
Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds.
Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.
