Chicken & Macaroni Salad

Simmer chicken breast in a pot of water with added salt and pepper. Once chicken has simmered for 5 minutes, add whole carrot. Remove chicken breast and carrot after from pot after 15 minutes. Set aside. Strain chicken stock and place in a clean casserole. Add elbow macaroni and butter into the stock and simmer until pasta is cooked. Add more water as needed. It should be cooked but still firm to the bite. Drain cooked macaroni and place in a mixing bowl. Separate chicken meat from the bone. Shred meat into small strips or chop into cubes. Slice carrot into cubes about 0.5 cm in size Place all ingredients in the mixing bowl and mix thoroughly until all ingredients are evenly distributed. You may add more mayonnaise if you prefer. Store in fridge for at least 30 minutes. Serve chilled. Chicken & Macaroni Salad The storage life of this salad is about 2-3 days in the fridge. Keep in an airtight container and do not freeze. Comments 0 Comments Categories Salad Recipes Author Fred Lopez