🥗 Chicken Macaroni Salad

Side Dish · Main ingredient: Macaroni · ⏱ 23 min · Serves 5 · ~₱285 · Best for: Dinner, Lunch, Snack

Ingredients

• 400 g 400g elbow macaroni
• 2 cup 2 cups cooked chicken breast, shredded
• 1 cup 1 cup canned pineapple tidbits, drained
• 1 cup 1 cup diced carrots, blanched
• 1 cup 1 cup diced celery
• 0.5 cup 1/2 cup raisins
• 0.5 cup 1/2 cup grated cheddar cheese
• 1.5 cup 1 1/2 cups mayonnaise
• 0.5 cup 1/2 cup all-purpose cream or condensed milk
• 3 pinch 1 tsp salt
• 0.5 tsp 1/2 tsp ground black pepper

Instructions

1. Cook the macaroni in a large pot of salted boiling water according to package directions until al dente; drain and rinse under cold water to stop cooking, then set aside to cool completely.
2. In a small pot, boil or poach the chicken breast until fully cooked, about 15-20 minutes; let cool, then shred into bite-sized pieces.
3. Blanch the diced carrots in boiling water for 2-3 minutes until slightly tender but still crisp; drain and cool.
4. In a large mixing bowl, combine the cooled macaroni, shredded chicken, pineapple tidbits, carrots, celery, raisins, and cheddar cheese.
5. In a separate bowl, whisk together mayonnaise, all-purpose cream (or condensed milk), salt, and pepper.
6. Pour the dressing over the macaroni mixture and toss gently until everything is evenly coated.
7. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend.
8. Give the salad a final toss and serve chilled as a side dish for parties or gatherings.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.