Name: High-protein turkey macaroni salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1.5 oz elbow macaroni; 5 oz turkey breast, diced; 1 large egg; 1/2 cup 2% cottage cheese; 1/2 medium carrot, finely diced; 2 1/2 tbsp red onion, minced; 1 oz canned pineapple tidbits in juice, drained; 0.5 oz raisins; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp apple cider vinegar; 4 1/4 cups water

Nutrition

Per serving

548 calories

Protein: 55g; 41% of calories
Carbs: 56g; 42% of calories
Fat: 10g; 17% of calories

Instructions

Prep 15 min · Cook 10 min

Place the egg in a medium pot and cover with water. Bring to a boil, then cover and remove from heat. Let it sit for 10 minutes, then place in an ice bath to cool. Done when yolk is firm and cooked through, 160°F.
Bring a fresh pot of salted water to a boil. Add the macaroni and cook for 8 minutes. Add the diced turkey breast to the same pot and cook for 3 minutes more. Drain the pasta and turkey together in a colander and rinse with cold water. Done when turkey is no longer pink inside, 165°F.
Peel the cooled egg. Place the cottage cheese, the whole egg, vinegar, salt, and pepper into a small blender. Blend until completely smooth and creamy.
In a mixing bowl, combine the pasta and turkey with the carrots, onion, pineapple, and raisins. Pour the cottage cheese dressing over the top and toss until coated.

Nutrition

Ingredients

Instructions

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