How to Make Chicken Macaroni Salad
If you are searching for a easy to prepare and cook macaroni salad I think this creamy version of chicken macaroni salad is what you are looking for!
Servings: 10 servings
Calories: 234kcal
Ingredients
- 400 grams elbow macaroni pasta
- 1 Tbsp. salt
- 1 Tbsp. cooking oil
- 500 grams chicken breast
- 1 piece carrot cut into small cubes
- 1 piece red onion minced
- 1 cup raisins
- 1 cup Eden filled cheese cut into small cubes
- 1 small can crushed pineapple drained
- 1/2 cup pickle relish
- 1 stalk celery chopped
- 1 and 1/2 cup mayonnaise
- 1/2 cup cremedensada (Angel Cremdensada) condense milk + cream
- 1 small can pineapple tidbits drained (optional)
- salt and pepper to taste
Instructions
How to Make Chicken Macaroni Salad:
- Boil 2 liters of water in a pot with 1 Tbsp. of cooking oil and 1 Tbsp. salt. Put the macaroni pasta and cook for 10 minutes stirring from time to time to avoid sticking the bottom.
- When the macaroni is already cooked (al dente), Remove the liquid from the pot and fill with tap water in the sink. Strain the pasta using a colander and let it drain. Place the colander on a bowl to let it dry and the liquid is completely drained.
- Boil 1 cup of water in a pan and put in the chopped carrots. Cook for 1 to 2 minutes and drain. Let it cool and set aside.
- Boil chicken in 2 cups of water until tender. Drain and cool. Then debone the chicken and shred the meat. Set aside.
- In a large mixing bowl or basin, combine macaroni pasta, carrots and chicken meat. Toss until well mixed.
- Then add raisins, cheese, crushed pineapple, pineapple tidbits, onion, pickle relish and celery. Toss all the ingredients again until well combined. Then add salt and pepper.
- Add mayonnaise and cremdensada. Toss until the ingredients are well mixed. Chill for a few hours then serve.