Nothing beats a good macaroni salad–except maybe one that’s gluten free and with chunks of grilled chicken breast and chopped tomatoes.
Bring a large pot of water to a boil.
Meanwhile, season the chicken with salt & pepper and 1 tablespoon of olive oil.
Grill the chicken about 4 minutes per side or until fully cooked - set aside to cool. Cut into bite-size pieces.
Cook pasta according to package directions.
In a large bowl, combine the mayonnaise, sour cream, red wine vinegar, sugar and celery seed - stir to combine. Then, season with salt and pepper to taste.
Drain the pasta and toss with 1 tablespoon olive oil.
Once the pasta has slightly cooled, toss with the sauce and vegetables.
Top with grilled chicken & serve immediately - do not chill.
Per Serving: 751 calories; protein 28.5g; carbohydrates 90.1g; fat 30.8g; cholesterol 70.4mg; sodium 200mg.