Ingredients:
Set A
* 2 liters water
* 500g elbow macaroni
* 550g chicken breast
* 2 carrots, peeled
* salt and pepper
Set B
* 410ml kremdensada (chilled)
* 200g pineapple tidbits
* ⅓ cup raisins
* ⅛ cup stalk celery
* ½ cup onion, chopped
* 1 ½ cups mayonnaise
* 80g cheese, diced
* 6 tsp pickle relish
* salt and pepper
Methods:
Boil water and add the chicken breast.
Cover and bring to a boil. When it boils, season with salt and pepper. Continue cooking until tender.
Remove from saucepan and shred. Set aside.
Strain the chicken broth.
Return to the saucepan and bring to a boil.
Add the carrot and cook for 5 minutes.
Cut into small dice and set aside.
Add the elbow macaroni in the saucepan.
Cook until tender, but don’t overcook.
Strain and rinse with running water and drain well.
Transfer the macaroni to the mixing bowl.
Add shredded chicken breast and diced carrot.
Also put all the ingredients in Set B.
Toss together until well combined.
Cover the mixing bowl with cling wrap and refrigerate for at least 1 hour before serving.
