Chicken Macaroni Supreme Salad

Chicken Macarani Salad
Chicken Macaroni Salad Supreme is almost half gone! Thanks to my Royce for reminding to get a shot before our salad is gone.

Anyway, desserts and sweets are my best part of the meal. They make lunches and dinners truly enjoyable. My eyes as well as my taste buds enjoy the variety of colors, shapes, sweetness and tang of fruits, sweet breads, chocolates, puddings, candies, gelatins, and many more.

My favorite desserts are those which are with noodle or pasta. Pasta suggests a large variety of opportunity as main dish, side dish and as a dessert. Chicken Macaroni Salad Supreme becomes an ultimate alternative substitute to a satisfying snack, an invigorating appetizer or a complement to a well-prepare meal. Chicken Macaroni Salad Supreme is just one of the most well-known pasta salads in the country.

Just a couple of reminders I learned from my mother in preparing Chicken Macaroni Salad Supreme. One, cook ingredients must be completely cooled before mixing the mayonnaise. And, Chicken Macaroni Salad Supreme should be kept chilled at all times as mayonnaise-based salad are ideal breading ground for bacteria that might cause poisoning.

CHICKEN MACARONI SALAD SUPREME

250 grams Elbow or Salad Macaroni
1 medium carrot, peeled and finely chopped
250 grams chicken breast, skin removed
1/2 cup white onions, peeled and minced
1/2 cheddar cheese, cubed
1 cup pineapple tidbits, drained
2 tbsp. sweet pickle relish, drained
1 tbsp. granulated sugar
1 1/2 cups mayonnaise
8 cups water
salt
ground white pepper
cooking oil

Boil 6 cups water in a saucepan. Add salt and cooking oil.
Add macaroni to boiling water. Cook uncovered 9 – 10 minutes, stirring once in a while to prevent pasta from sticking from the bottom of the pan. Do not overcook.

Drain cooked pasta in a colander and immediately place under running water. Drain well. Let it cool and transfer to a mixing or salad bowl. Set aside.

Wash off any soil or dirt from carrot and place in a small saucepan with 2 cups of water. Place chicken breast in the saucepan with the carrot. Bring to a boil, then lower temperature to simmering. Simmer until chicken and carrot are cooked.

If cooked, remove from fire and drain. Peel of skin from carrot using fingers and finely chop carrots. Place cooked chicken breast on a plate and shreed chicken meat, separating meat from bones.

Add carrots and chicken to macaroni.

Add onions, cheese, pineapple tidbits and pickle relish to a bowl.

Season with salt, ground white pepper and sugar.

Add mayonnaise and carefully mix all ingredients together. Be careful no to crush the macaroni.

Refrigerate your Chicken Macaroni Salad Supreme to 2-3 hours before serving.

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