1 person made this
About this recipe:
This can be made a day or two before any event. Fruits are added to make it a very tasty salad.
1 chicken breast
140g elbow macaroni
1 large (567g) can pineapple rings or chunks, drained
1 apple, cored and diced
2 stalks celery, sliced crosswise
1 medium carrot, diced
1 cup mayonnaise
1 tsp sugar
1 tsp seasoned salt
- Simmer chicken in water over low heat for 30 minutes. Cool and shred chicken. Discard skin.
- Meanwhile cook elbow macaroni according to packet directions until al dente. Mix with chicken in a large bowl.
- Slice pineapple into bite sized pieces and add with apple, celery, carrot and raisins to macaroni and chicken. Mix well.
- Add mayonnaise, sugar and salt. Mix well. Keep refrigerated until ready to use.
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