Pinoy Style Chicken Macaroni Salad
This is a recipe for Pinoy Style Chicken Macaroni Salad.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb chicken breast
- 1 lb. elbow macaroni
- 1 can pineapple tidbits (20. oz )
- 1 cup minced carrot
- ¾ cup shredded cheddar cheese
- ½ cup raisins
- 8 to 10 cups water for boiling chicken and macaroni
- 220 ml. Lady's Choice Mayonnaise
- 1 to 3 tablespoons juice from the canned tidbits
- 1 teaspoon garlic powder
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar (optional)
Instructions
- 1
Boil 5 cups water in a cooking pot. Add chicken breasts. Cover the pot and continue to boil for 20 to 25 minutes.
- 2
Remove the chicken from the pot. Let it cool down.
- 3
Boil remaining water in a clean pot. Add 2 teaspoons salt. Put-in the elbow macaroni and then cook according to package instructions. Drain the water. Set the macaroni aside.
- 4
Meanwhile, manually shred the chicken breasts. Set aside.
- 5
Prepare the dressing by combining all the Salad dressing ingredients (see above). Mix well.
- 6
Add macaroni. Toss until well blended.
- 7
Add pineapple tidbits, carrots, raisins, shredded chicken, and cheese. Continue to toss.
- 8
Adjust the flavor by adding more salt, garlic powder, and ground black pepper, only if needed.
- 9
Top with more cheese. Cover the bowl and chill inside the refrigerator for 3 hours.
- 10
Serve! Share and enjoy!