Chicken macaroni supreme salad

Name: Chicken macaroni supreme salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Cuisine: En
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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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

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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