- 16 oz elbow macaroni, cooked
- 1 lb boneless chicken breast, boiled, cubed
- 1 1/2 cups pineapple chunks
- 1 cup Spanish onions, mined
- 1 cup raisins
- 3 hard boiled eggs, chopped
- 2 cups mayonnaise
- 1 1/2 cups cheaddar chesse cubed
- 2 tsp salt
- 1 tsp pepper
What to Do:
- Cook the macaroni as directed in the packaging
- Toss the cooked macaroni with mayonnaise in a bowl
- Put in the minced onion and cubed cheddar cheese. Mix well.
- Add the chicken; distribute evenly
- Put in the pinepple chucks, boiled eggs and raisins. Mix well.
- Season with salt and pepper to taste. Chill inside the refrigerator for about an hour before serving.
0 comments:
Post a Comment