Easy Chicken Macaroni Salad
Try this easy chicken macaroni salad recipe, with loads of chicken, onions, carrots and bell peppers. With a little sweet surprise from raisins and pineapple tidbits. Perfect as a side dish or even for a snack.
- 1 pound elbow macaroni - uncooked
- 1 pound chicken breast fillet
- 2 cups mayonnaise
- 1 cup onions - chopped finely
- 1 cup carrots - cut brunoise/fine dice
- ½ cup green bell pepper - cut brunoise/fine dice
- 1 cup raisins
- 1 can (137g) pineapple tidbits
- ½ block cheese (Eden or Velveeta or cheddar)
- 1 /2 teaspoon ground pepper
- ½ teaspoon salt - adjust as needed
Cook elbow macaroni as per package instructions. Drain and set aside.
Place chicken in a pot and fill with water just enough to cover it. Add a little salt and bring to boil. Simmer for 10-12 minutes or until meat is cooked through. Remove from heat and drain. Shred meat using 2 forks.
In a large bowl, add all the ingredients, except the cheese, salt, and pepper. and toss until well blended.
Grate the cheese on top of the macaroni salad and mix. Season with salt and pepper according to preference.
Cover the bowl with cling wrap and let it rest in the fridge for at least an hour to give the flavor time to blend together. Give it another toss before serving.
You can also make this chicken macaroni salad ahead and store it in airtight containers.
Properly stored, it will last 3-5 days in the fridge.
Calories: 727kcal | Carbohydrates: 61g | Protein: 21g | Fat: 44g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 588mg | Potassium: 594mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2760IU | Vitamin C: 11.6mg | Calcium: 34mg | Iron: 1.7mg