Chicken Macaroni Salad - cooking recipe

Ingredients

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

Preparation

Drain the chicken and reserve the broth.
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.
Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; mix well.
In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.