Pinoy Recipe Chicken Macaroni Salad
Equipment
- Large pot for boiling pasta and chicken
- Large mixing bowl
- Chopping board and sharp knife
- Measuring spoons and cups
- Mixing spoon or spatula
Ingredients
- 1 pound uncooked medium elbow macaroni
- 1 pound boneless skinless chicken breast or thigh meat
- 1 large carrot peeled and diced
- 1 cup ham cubed
- 6 hard-boiled eggs peeled and coarsely chopped
- 1 can 14 ounces crushed pineapple
- 1 cup Eden or Velveeta Cheese cubed
- ½ cup sweet pickle relish
- 1 cup raisins
- 1 onion peeled and diced
- 1 ½ cups mayonnaise
- ½ cup sweetened condensed milk
- salt and pepper to taste
Instructions
- Prepare the chicken. Start to boil the chicken by pouring 1 quart water on a cooking pot over a stove top. Apply heat and let boil. Add 1 teaspoon salt and put the chicken breasts into the pot. Cover and boil in medium heat for 22 minutes. Remove chicken from the pot. Let it cool down. Manually shred into pieces and set aside.
- Prepare the macaroni by following package instructions. Boil 3 quarts water in a pot. Add 1 teaspoon salt. Pour the macaroni into the pot. Stir. Cover the pot and continue to boil the macaroni in medium heat for 9 minutes or until al dente. Make sure to stir every 3 minutes to prevent the macaroni from sticking to each other. Drain the water. Set macaroni aside.
- Arrange Macaroni in a large mixing bowl. Add shredded chicken. Toss.
- Put-in pineapple, pimiento, green bell pepper, raisins, carrot, sweet relish, and cheese. Toss until ingredients are blended.
- Add lady’s Choice Mayonnaise and garlic powder. Gently toss until well blended.
- Season with salt and ground black pepper.
- Serve! Share with the family and enjoy.