½ bag of small size macaroni (uncooked)
2 chicken breasts
1 8oz can of cubed or crushed pineapple (drained. If big pieces, cut in halves)
1 8oz can of mixed fruits (drained)
1 whole red apple
¼ cup of raisins
1 to 2 tsp of salt
5 or 6 tbsp of mayonnaise
1 tbsp of very thin, finely chopped onion
4 tbsp of sweet peas (optional)
Cook macaroni according to package instructions adding 1 tbsp of salt to water and a tbsp of butter. Drain and rinse with cold water (only once) and rinse well. Once drained and while pasta is still hot, add a tbsp of butter and mix well.
Clean and place chicken breasts (skinless) in a pot with about 8 cups of water, (adding 1 tbsp of salt). Bring to a boil, reduce heat and simmer until meat is tender and easily comes out of the bones. Remove chicken and use two forks to debone and shred into small pieces. Set aside.
Add about 5 tbsp of mayonnaise and salt to the cooked macaroni and mix using a wooden spoon. Add the thin chopped 1 tbsp of onion and mix. Drain pineapples and fruits cans and set aside. Peel and cut red apple into small pieces and add to the macaroni mix (while cutting the apple, you can squeeze ½ lemon into the apple to avoid the brownish color). Add the shredded chicken breasts little by little and mix at the same time. Then, add the already drained fruits and raisings and mix. Refrigerate for about 4 to 5 hrs before serving or overnight (don’t freeze)
If desired, can add about ½ cup of very small marshmallow pieces and mix with the salad.