Chicken Macaroni Salad

Chicken Macaroni Salad is a Filipino festival dish is made by mixing cooked macaroni, and cooked shredded chicken breast, carrot, pineapple tidbits, minced white onion and cheese, in a creamy sauce made by mayonnaise, all purpose cream, condensed milk. It is served chilled and seasoned with sweet pickle, pepper to taste, raisins, and celery. So follow our recipe to make this recipe in home at next Christmas.
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INGREDIENTS

400 grams elbow macaroni
400 grams chicken breast
1 cup carrot (diced)
1/2 cup pineapple tidbits
2 cups mayonnaise
1 cup all-purpose cream
1/4 cup condensed milk
1/2 cup cheese (diced)
1 medium white onion (minced)
1/4 cup raisins
1 tbsp. sweet pickle relish
1 tbsp. celery (finely chopped)
salt & pepper to taste

DIRECTIONS
First, cook the elbow macaroni. Boil water in a pot. Put salt and oil. Then, add the elbow macaroni. Cook until al dente. Do not overcook. Once cooked, Drain and let it cool. Set aside.
Boil chicken breast. In a pot, boil water to cook the chicken. Add some salt. Add the chicken breast and cook until tender. Once cooked, let it cool then shred into thin strips. Set aside.
Blanch the carrots. Boil a little bit of water in a pot. Once boiling, add the diced carrot. Cook for 3 to 5 minutes. When it’s tender, remove from water, drain and put in cold water to stop the cooking process. Drain and let it cool. Set aside.
In a large mixing bowl, combine the cooked macaroni, shredded chicken, carrot, pineapple tidbits, diced cheese, onion, sweet pickle relish, and celery. Mix to combine.
Add the mayonnaise and all purpose cream. Mix until well-combined. Add salt and pepper to taste. Add condensed milk and grated cheese to make it creamer and tastier. Mix until well-combined
Chill at least 1 hour before serving. Enjoy!