Chicken Macaroni Salad

Ingredients

• Elbow Macaroni 400 gram
• Chicken 500 gram (breast fillet or boneless pieces)
• mayonnaise 2 cup
• Capsicum 1 Medium (finely chopped)
• Carrots 1 cup (finely chopped)
• Pineapple chopped 1 cup
• Milk 1/4 cup
• Black pepper powder 1/2 teaspoon
• Sugar or honey 1 tablespoon
• Salt 1/2 teaspoon
• Green onion leaves 1/4 cup (finely chopped)
• Raisins 1 cup (optional)

Directions

1. 1

   Take water in a pan and add chicken pieces.

2. 2

   Let the chicken boil completely, drain water and keep it aside to cool down.

3. 3

   Now take water in another pan and cook macaroni as per package instructions. (Do not over cook the macaroni as it gets tossed with huge amount of mixed ins and you need it form enough to hold its shape).

4. 4

   Drain and put it aside.

5. 5

   In a large bowl add mayonnaise, sugar, milk and black pepper and mix well.

6. 6

   Now add macaroni, chicken, carrots, onion, pineapple, capsicum, green onion leaves and raisins.

7. 7

   Mix everything well and refrigerate for 2 hours to give the flavor time to blend together. Give it another toss before serving.

8. 8

   ___________ Note: Macaroni salad should last for about 3-5 days in the refrigerator for about 3-5 days in an airtight container.