Created by Derf on March 2, 2013
Step 1: Drain the chicken and reserve the broth. Add the chicken broth to the saucepan you will cook the macaroni in; add enough water to just cover the macaroni; cook macaroni al dente, drain and run under cold water; cool completely.
Step 2: Break up the chicken and add to a large bowl, add the cooled macaroni, tomato, cheese cubes, celery, cucumber and green onion; gently mix well.
Step 3: In a small bowl whisk together the yogurt, mayonnaise, mustard and pepper; pour over the chicken/macaroni mix and stir lightly until well coated.
Step 4: Line platter with crisp lettuce leaves and fill with salad. Refrigerate for at least one hour.