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chicken macaroni salad

Creamy Chicken Macaroni Salad

A refreshing creamy chicken macaroni salad with a tangy dressing, fruity pineapple, and hearty chicken, perfect for summer picnics.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 liters water For boiling
  • 500 g elbow macaroni
  • 550 g chicken breast Cooked and shredded
  • 2 pieces carrots, peeled One for cooking and one diced
  • 1 c onion, chopped
  • 1/8 c stalk celery Diced
  • 200 g pineapple tidbits Chilled
  • 1 1/2 c mayonnaise
  • 80 g cheese, diced Any cheese of your choice
  • 6 tsp pickle relish
  • 1/3 c raisins
  • salt and pepper to taste For seasoning

Method
 

Cooking Chicken and Carrots
  1. Boil water and add the chicken breast. Cover and bring to a boil.
  2. When it boils, season with salt and pepper. Continue cooking until tender. Remove from saucepan and shred. Set aside.
  3. Strain the chicken broth. Return to the saucepan and bring to a boil.
  4. Add the carrot and cook for 5 minutes. Cut into small dice and set aside.
Cooking Macaroni
  1. Add the elbow macaroni to the saucepan. Cook until tender, but don't overcook. Strain and rinse with running water and drain well.
  2. Transfer the macaroni to a mixing bowl.
Mixing Ingredients
  1. Add shredded chicken breast, diced carrot, and all the other ingredients to the mixing bowl.
  2. Toss everything together until well combined.
  3. Cover the mixing bowl with cling wrap and refrigerate for at least 1 hour before serving.

Notes

Allow the salad to rest in the fridge for at least an hour for flavors to settle. It's also good the next day. Pair it with a warm dish or a comforting gravy.