Macaroni Chicken Salad

I was trying hard to think what side dish to make to go with the main dish that hubby made last Easter. I wanted to have something Filipino on the table to match the Portuguese food without contradicting each other. So I decided to make Macaroni Chicken Salad. Besides, I had been craving for this dish for quiet a time now.

This was the first time I made the dish since I got here in the US of A. Though I used to make it back in the Philippines still I was not too sure if this would come out good and acceptable as a side dish. But it did. I bragged to hubby that I used to make the best salad for family gatherings and fiestas back home. My difficulty was how to blend the taste of my salad with what my guests normally expect in a macaroni the western way. It's still a Filipino dish the way I made it but with a touch of the west. I could have made it richer and creamer but I shunned from doing so.

Here's the list of my ingredients:

• 2 1/2 cups Dreamfields elbow macaroni
• 2 skinless and boneless chicken breast cooked and shredded
• 2 cups Saffola Mayonnaise
• 1 cup Mt. Olive Sweet Relish
• 1 can (8 oz.) Dole Pineapple Crushed (drained)
  
• 1 1/2 cup Kraft Crumbled Cheese
  
• 1 tbsp olive oil
• dash of salt

Here is how I did it:

• Put 6 cups of water in a pan, add a dash of salt and olive oil and bring it to a boil.
• Cook macaroni on the boiling water and follow cooking directions. Then set aside.
• On the other hand, cook chicken breast in water then shred it to pieces.
• In a large bowl, put the macaroni along with the remaining ingredients together.
• Add the shredded chicken.
  
• Mix well and refrigerate before serving. This is better when it is cold.