Chicken macaroni supreme salad

Ingredients

• 250 g Elbow or Salad Macaroni
• 1 medium carrot, peeled and finely chopped
• 250 g chicken breast, skin removed
• 1/2 cup white onions, peeled and minced
• 1/2 cheddar cheese, cubed
• 1 cup pineapple tidbits, drained
• 2 tablespoons. sweet pickle relish, drained
• 1 tablespoon. granulated sugar
• 1 1/2 cups mayonnaise
• 8 cups water
• salt
• ground white pepper
• cooking oil

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Preparation

• Boil 6 cups water in a saucepan. Add salt and cooking oil. Add macaroni to boiling water.
• Cook uncovered 9 – 10 minutes, stirring once in a while to prevent pasta from sticking from the bottom of the pan. Do not overcook.
• Drain cooked pasta in a colander and immediately place under running water. Drain well. Let it cool and transfer to a mixing or salad bowl. Set aside.
• Wash off any soil or dirt from carrot and place in a small saucepan with 2 cups of water. Place chicken breast in the saucepan with the carrot. Bring to a boil, then lower temperature to simmering. Simmer until chicken and carrot are cooked.
  
• If cooked, remove from fire and drain. Peel of skin from carrot using fingers and finely chop carrots. Place cooked chicken breast on a plate and shreed chicken meat, separating meat from bones.
• Add carrots and chicken to macaroni. Add onions, cheese, pineapple tidbits and pickle relish to a bowl. Season with salt, ground white pepper and sugar.
• Add mayonnaise and carefully mix all ingredients together. Be careful no to crush the macaroni. Refrigerate your Chicken Macaroni Salad Supreme to 2-3 hours before serving.

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