INGREDIENTS:
- 400g Elbow Macaroni
- 1 Cup Real Mayonnaise
- 2 Chicken Breast Fillet
- 1 Can (around 250g) Pineapple Tidbits
- 1 Medium Carrot, minced
- 1 Small Onion, minced
- 1-2 Tablespoon of Sugar
- Salt and Pepper
INSTRUCTIONS:
- Place enough water in a pot to submerge the chicken breasts and bring to a boil. Once the water is boiling, add around a tablespoon of salt and add the chicken breasts in the pot. Cook for around 12-15 minutes. Drain water and cool the chicken at the side before shredding.
- Cook elbow macaroni according to instructions on the package. Normally, you need to bring 4 liters of water to a boil in a pot, with 1 tablespoon of sugar and 1 tablespoon of olive oil. Once the water is boiling, place the elbow macaroni in the pot and cook for 8-9 minutes or until tender. Drain the water and cool down the macaroni.
- Combine mayonnaise, chicken breast strips (just use your hands to shred the chicken), onions, carrots, and pineapple in a large mixing bowl. Mix well and season with sugar, salt and pepper to taste (this takes a bit of practice, I suggest you add a little bit each time and don't forget to taste).
- Fold in cooked macaroni and mix well.
Source: Chef Jay's Kitchen
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