I’m posting here the “standard” chicken macaroni salad recipe in our neighbourhood when I was growing up. Recently there had been other versions coming up back home (such as the presence of more fruits and the adulteration of mayonnaise with crème) which does not suit my palate, so I try to re-create the old recipe as I remember it.
250g cooked macaroni (in stock or plain water), cooled
½ carrot, peeled and chopped finely
½ red capsicum, chopped finely
1 skinless chicken thigh, shredded
½ white onion, minced
1 medium-sized gherkin, chopped finely
½ handful of raisins
¾ cup pineapple tidbits
1 tbsp of cheese, chopped finely (optional)
4-5 tbsp real mayonnaise
salt & pepper to taste
1. Prepare the macaroni as suggested in the packet. But just before turning off the stove, throw in the chopped carrot and capsicum to blanche.
2. When cooled, add all the other ingredients. Mix carefully so as not to break the macaroni.
3. Refrigerate before serving.