Chicken Macaroni Salad Recipe
Delicious chicken macaroni salad made with macaroni and chicken breast coated in creamy, sweet and sour mayo dressing. An easy and perfect side dish or main course during celebration and festive season.
Equipment
- cooking pot, strainer or colander
- Mixing bowl and spatula
- airtight container
Ingredients
- 400 grams elbow macaroni, uncooked
- 250 grams chicken breast
- 250 grams pineapple tidbits, canned
- 2 tablespoons pineapple juice, from the canned pineapple
- ½ cup white onion, finely chopped , or red onion
- 1 large carrot, finely chopped
- ½ cup raisins
- 1 cup cheese, half cubed and half shredded
- 1 and ½ cup mayonnaise
- ½ cup condensed milk
- ½ cup sweet pickle relish
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prepare macaroni. In a large pot over medium heat, bring water to a boil. Add a teaspoon of salt and little oil, and then pour the macaroni. Stir. Cover the pot and cook the macaroni for about 9 minutes, or until al dente. Mix the macaroni occasionally to keep it from sticking together. Remove the cooked macaroni from the pot and discard the water. Set aside to cool completely.
- Prepare chicken. n a medium cooking pan, add water, salt and chicken breast. Cover and cook over medium heat for about 20-25 minutes or until cooked through. Allow to slightly cool then shred using fork or hands and set aside.
- Combine all ingredients. In a large mixing bowl, combine all the ingredients together and toss gently until well incorporated. Season with salt and ground black pepper to taste. Chill for about an hour in the refrigerator before serving.
- Serve! Share and enjoy with your loved ones.
