Saturday, August 16, 2008

Chicken Macaroni Salad

  • 1/5 kilo macaroni noodles
  • 2 to 3 pieces, medium sized carrots
  • 1 big chicken breast
  • 500 ml of mayonnaise
  • 1 can (836 g) pineapple tidbits
  • 1 big white onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 3 hardboiled eggs, diced
  • 1 cup diced cheddar cheese
  • 1/2 cup raisins
  • salt and pepper to taste

Cooking procedures:

Cook macaroni noodles (al dente) according to package cooking instructions. Peal the skin of the carrots, dice in bits then boil in water for 2-3 minutes. Drain and let cool. Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths. Drain pineapple tidbits. Combine all ingredients while adding salt and pepper, to taste. Refrigerate first for about 3-4 hours then serve.


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