Sweet Tropicana Macaroni Salad
1 1/2 tablespoon olive oill or butter
2 cups dried elbow macaroni pasta
1/2 cup minced cooked chicken
1/2 cup finely chopped carrots
1/2 cup pineapple tidbits
1/4 cup finely chopped red peppers
1/2 cup finely dice cheddar cheese
1 1/2 cups mayonnaise
1/4 cup raisins
1/4 cup condensed milk
1/4 teaspoon salt
lettuce and slices of boiled egg for your presentation
Cooking Method :
Pour 8 cups of water and 1 teaspoon of salt in a large saucepan. Bring it to boil. Place macaroni pasta in that boiling water with salt. Cooked for about 15-18 minutes until pasta is tender but firm. Rinse with cold water and drain it well. Place it in a large bowl, add 1 1/2 olive oil or butter and mix cooked pasta thoroughly. Set it aside.
In a medium heavy base saucepan, pour in the chicken broth, let it simmer and add 2 slices of chicken breast. Season with salt and pepper. Let it boil until chicken is cooked and tender, most likely the liguid has evaporated also. Let it cool and minced chicken meat into small pieces forming at least 1/2 cup.
Combined all the ingredients into a large bowl, pasta, chicken, cheese, mayonnaise, pineapple tidbits, raisins, carrots, red pepper, condensed milk and season it with salt. Toss it thoroughly, until mayonnaise is evenly distributed your salad ingredients.
In a salad serving bowl, arrange leaves of lettuce around the surrounding edge and place chilled macaroni salad at the center. Place slices of boiled eggs on top of your salad