Filipino Chicken Salad

Method3 steps · about 1 hr 30 min

1. 1

   Step 1: 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.

   Poach chicken breast · 30 minUses 1 skinless, boneless chicken breast · Water as needed to poach chicken

2. 2

   Step 2: 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.

   Cook macaroni · 8 minUses ⅔ cup elbow macaroni · Water as needed to boil macaroni · Additional salt as needed for macaroni cooking water · Cooked cooled shredded chicken

3. 3

   Step 3: Stir the pineapple, apple (1), celery (2 stalks), carrot (1), and raisins to the bowl; toss to combine. Add the mayonnaise (1 cup), sugar (1 teaspoon), and seasoned salt (1 teaspoon); gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.

   Chill chicken macaroni salad at least30 minutes · 30 minUses Cooked cooled shredded chicken · Cooked cooled 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