Filipino Chicken Salad

This chicken salad uses raisins, carrot, celery, pineapple, and apple to make a tasty dish for any event.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 225 Calories

Ingredients

• 1 teaspoon white sugar
• 1 cup mayonnaise
• 1 (20 ounce) can pineapple chunks, drained
• 2 stalks celery, sliced
• 1 carrot, diced
• 1 teaspoon seasoned salt
• 1 apple, cored and diced
• 1 skinless, boneless chicken breast
• 2 (1.5 ounce) boxes raisins
• 0.66666668653488 cup elbow macaroni

Recipe Instructions

Step 1

Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.

Step 2

While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.

Step 3

Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.