Chicken Macaroni Salad

Ingredients:

• 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.