Ingredients
12
12 servings
- •1 skinless, boneless chicken breast
- •⅔ cup 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
- •1 teaspoon white sugar
- •1 teaspoon seasoned salt
Instructions
- 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.
- 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.
- Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 225
- Carbohydrate: 21g
- Fat: 15g
- Fiber: 1g
- Protein: 3g
- Sugar: 13g
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