Ingredients

• 1 skinless , boneless chicken breast
• 0.67 cups elbow macaroni
• 1 , 20 ounce
• 2 , 1.5 ounce
• 2 stalks celery , sliced
• 1 apple , cored and diced
• 1 carrot , diced
• 1 cup mayonnaise
• 1 teaspoon white sugar
• 1 teaspoon seasoned salt

Instructions

1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

Nutrition per serving