Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
6
Ingredients
Directions
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.
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.
Combine mayonnaise, celery seeds, paprika, salt, and black pepper in a small bowl.
Toss macaroni, edamame, chicken, eggs, cheese, green onions, and sunflower seeds together in a bowl; add mayonnaise mixture and stir to coat.
Chill in the refrigerator until cold, 30 to 60 minutes.
Nutrition Facts (per serving)
| 483 | Calories |
| 20g | Fat |
| 47g | Carbs |
| 29g | Protein |
