I like this Chicken Macaroni salad - which is a recipe of my wife's - because it is not too sweet. I like having it any time of the day (or night!). This festive dish is also a favourite amongst friends, and is one of our go-to recipes whenever there's a celebration.
200g Condensed milk
250ml Reduced cream
1 large carrot, grated
500g Elbow macaroni
2 Chicken breasts
1 small white onion, finely chopped
Cheddar cheese, grated
1 medium can, Pineapple chunks
salt and pepper to taste
Cook the elbow macaroni as per instructions
Submerge the chicken breast pieces in water and season with salt and pepper. Boil the meat until cooked. Set aside to cool. Then shred the meat. Not too finely, as the meat can get lost in this salad if shredded too finely.
In a deep bowl, combine the Mayonnaise, Condensed milk, and Reduced Cream.
Time to add in the other ingredients: elbow macaroni, shredded chicken meat, pineapple chunks, chopped onion, raisins, grated cheese. There are no exact measurements for the raisins and pickle relish; use it to balance the sweet and sour flavour of the salad.
Season with a bit of salt and pepper, give it a good mix, then adjust taste accordingly with raisins and/or pickle relish (or even pineapple chunks!)