Filipino-style Macaroni Salad

The use of pineapple and chicken in her Macaroni salad was a favorite of Miss Julie, my wife, she really loved it. I on the other hated it! If your venturesome give it a try. Miss Julie didn't do it, but a lot of Filipino recipes add the ham, raisins and condensed milk.

Filipino-style Macaroni Salad

1 16-ounce package elbow macaroni

1-pound boneless, skinless chicken breast or thigh meat

6 hard boiled eggs, peeled and quartered

1 medium onion, diced

1 1- ounces can crushed pineapple, drained

1/2 cup sweet pickle relish

1 large carrot, peeled and shredded

1 cup quick-melt cheese (Velveeta or Eden), cubed

1 cup cubed ham (optional)

1 cup raisins (optional)

1/2 cup sweetened condensed milk (optional)

salt and pepper to taste

In a pot of salted boiling water, add macaroni and cook for about 8 to 9 minutes or until firm to bite. Drain, rinse under cold running water and allow to completely cool. Reserve.

In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred. Reserve.

In a small pan, bring 2 cup water to a boil. Add shredded carrot and cook for 30 seconds. Drain and plunge carrots into an ice bath until completely cool. Drain and set aside.

In a large bowl, combine macaroni, chicken, carrots, onions, cheese, mayonnaise, and pineapple. Gently stir together until evenly distributed. Season with salt and pepper to taste. Top with hard boiled eggs. Refrigerate for at least 30 minutes to allow flavors to meld.