Chicken Macaroni Salad is a side dish usually serve with fried or roasted chicken.
It's also a regular at Fiesta celebrations in my family . The savory taste partners well with fried dishes.

This is also the first time I'm using pictures from my new Fujifilm S1600. It has a slight learning curve, but it's working well so far.

Here is the recipe for the version that I grew up with.

Ingredients : (good for 18 cups)

1 cup chopped canned pineapple or drained pineapple chunks


1/2 cup cubed boiled carrots

1/2 cup raisins


1/2 cup finely chopped onions

1 cup coarsely grated mild cheese - cheddar or filled cheese


3/4 cups mayonaise

2 cups cooked shredded chicken breast (skinless). You can substitute chopped cooked ham or canned chicken chunks. Tuna should be avoided though.

1/2 tsp white pepper

1/2 kg macaroni, cooked and drained.


Salt and pepper to taste

Procedure :

1. Toss all ingredients in a bowl until mayonaise is spread evenly.

2. Adjust saltiness to taste.

3. Chill before serving.






You may add chopped celery or chopped apples, but it's refrigerated shelf life wont be as long.

Until next time!