Chicken Macaroni Salad


  • 1 lb chicken
  • 1 lb elbow macaroni
  • 1 can (20 oz) pineapple tidbits, drained (reserve juice)
  • ¾ cup carrots, minced
  • ¾ cup raisins
  • 1 cup sharp cheddar cheese, shredded
  • ¾ cup light mayonnaise
  • 4 cups water
  • ¼ tsp garlic powder
  • Salt and pepper, to taste


  1. Fill a pot with enough water to cover the chicken.
  2. Heat and bring the water to a boil.
  3. Once the water starts boiling, add 1 teaspoon of salt and then put- in the chicken.
  4. Boil the chicken for 25 minutes.
  5. Drain the water and let the chicken cool.
  6. Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
  7. Cook the elbow macaroni according to package instructions. Drain and then set aside.
  8. Combine the mayonnaise, garlic powder, 3 tablespoons of reserved pineapple juice, salt, and ground black pepper in a large mixing bowl.
  9. Mix well and then taste (adjust the taste as necessary).
  10. Add- in the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl.
  11. Toss thoroughly until the ingredients are well distributed.
  12. Add- in the cheese then gently toss again.
  13. Cover the mixing bowl with a cling wrap and refrigerate for at least 1 hour.
  14. Transfer to a serving plate. Enjoy!

Image: (Living In The Moment)