Filipino Chicken Salad

Ingredients

• Servings: 12
• 1 skinless, boneless chicken breast
• 2/3 cup elbow macaroni
• 1 (20 ounce) can pineapple chunks, drained
• 1 apple, cored and diced
• 2 stalks celery, sliced
• 1 carrot, diced
• 2 (1.5 ounce) boxes raisins
• 1 cup mayonnaise
• 1 teaspoon sugar
• 1 teaspoon seasoned salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• bring a pot of water to a simmer over low heat. add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
• while the chicken cooks, bring a pot of lightly salted water to a boil. cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. add to the bowl with the chicken.
• stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. refrigerate at least 30 minutes before serving.