Chicken Macaroni Salad

Ingredients

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• 1 skinless, boneless chicken breast
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• ⅔ cup elbow macaroni
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• 1 (20 ounce) can pineapple chunks, drained
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• 2 (1.5 ounce) boxes raisins
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• 2 stalks celery, sliced
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• 1 apple, cored and diced
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• 1 carrot, diced
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• 1 cup mayonnaise
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• 1 teaspoon white sugar
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• 1 teaspoon seasoned salt
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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.