• 4 ounces whole-wheat elbow noodles (generous 1 cup)
• ¼ cup mayonnaise
• ¼ cup low-fat plain Greek yogurt
• 2 tablespoons hot pepper sauce (such as Frank's RedHot)
• 2 tablespoons white vinegar
• 2 cups shredded cooked chicken (about 8 ounces)
• 2 scallions, sliced, whites and greens separated
• ½ cup chopped celery
• ½ cup shredded carrot
• ½ cup crumbled blue cheese

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Step 1

Cook noodles according to package directions. Drain and rinse under cold water to cool.

Step 2

Meanwhile, whisk together mayonnaise, yogurt, hot sauce and vinegar in a large bowl. Stir in the noodles, chicken, scallion whites, celery, carrot and blue cheese. Garnish with scallion greens and serve.

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