In large bowl, combine dressing, mayonnaise, Tabasco and paprika. Add chicken, celery and macaroni. Mix well to combine. Add tomatoes. Cover and refrigerate at least 30 minutes. Hint: 1 1/2 c. macaroni cooks up to about 2 cups.
Note: I have made this with full fat, lowfat and fat free ingredients -- all have turned out good. Makes for a great summetime lunch or supper, and packages up well to take to work.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 257 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 61.8mg||19 %|
|Sodium 540.6mg||19 %|
|Potassium 337.7mg||9 %|
|Total Carbohydrate 45.1g||13 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 42.2g|
|Protein 23.9g||34 %|
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Calories per serving: 534
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