Filipino Chicken Salad


  • 1skinless, boneless chicken breast
  • ⅔ cup elbow macaroni
  • 1 (20 ounce) can pineapple chunks, drained
  • 1apple, cored and diced
  • 2 stalks celery, sliced
  • 1carrot, diced
  • 2 (1.5 ounce) boxes raisins
  • 1 cup mayonnaise
  • 1 teaspoon white sugar
  • 1 teaspoon seasoned salt
  • Directions

  • 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.


  • 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.

  • Step 3

    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.

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