Filipino Chicken Salad

Method

1. 1

   Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.

2. 2

   While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.

3. 3

   Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

Nutrition

calories

225 kcal

fatContent

15 g

fiberContent

1 g

sugarContent

13 g

sodiumContent

196 mg

proteinContent

3 g

cholesterolContent

12 mg

carbohydrateContent

21 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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