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Chicken Macaroni Salad
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1/5 kilo | macaroni noodles |
2 to 3 pieces, medium sized carrots | |
1 | big chicken breast |
500 ml | mayonnaise |
1 can (836 g) | pineapple chunks or tidbits |
1 medium | white onion, finely chopped |
1/2 cup | sweet pickle relish |
3 hardboiled eggs, diced | |
1 cup | diced cheddar cheese |
1/2 cup | raisins |
salt | |
pepper to taste |
Instructions:
Cook macaroni noodles according to package cooking instructions.
In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
Drain carrots and let cool. Peal skin then dice.
Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
Drain pineapple chunks or tidbits.
Combine all ingredients while adding salt and pepper, to taste.
Refrigerate, then serve.
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