The classical “chicken macaroni salad” seemed to be loved by everyone. But for today, I made a combination of chicken macaroni salad and fruit salad as explained by the name itself. This is perfect as side dish for picnics, barbeques, and summer gatherings. In this recipe I’ll show you how to make a creamy “chicken macaroni fruit salad” using elbow macaroni, chicken, canned fruits, a generous amount of mayonnaise and nestle cream, cheese, a bit of condensed milk as sweetener plus raisins. I made it in advance and leave it in the fridge for a couple days for our upcoming barbeque night out in the beach by the weekend. Yepey!!! Something different will gonna happen this time and Sean (my son) is much more excited than I am…he loves to swim and this gonna be his second time!
- 400 grams Elbow Macaroni (boiled as per package instruction)
- 1 lb. boneless Chicken Breast
- 1 cup Condensed Milk (I used Nestle brand)
- 2 small cans Nestle Cream (160 grams per can)
- 1 small bottle Kraft Mayonnaise (240ml)
- 1 big can Tropical Fruit Cocktail (400 grams drained weight)
- 2 small cans Pineapple Chunks (140 grams per can drained weight)
- 1 bottle Nata De Coco (340 grams)
- 1 bottle Sweet Sugar Palm Fruit (340 grams)
- 1 cup Raisin
- 2 cups shredded Kraft Cheese
- a pinch of salt
- In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside about 2 cups of shredded meat.
- In a medium pot with boiling salted water cook elbow macaroni until al dente. Pour a small amount of olive oil to avoid the pasta from sticking together. Drain and rinse under cold water.
- Meanwhile, in a large bowl mix together the cooked chicken, drained fruit cocktail, pineapple chunks, palm fruit, nata de coco, shredded cheese, raisins, condensed milk nestle cream and mayonnaise. Add a pinch of salt to taste.
- Add drained elbow macaroni to chicken and fruit mixture. Toss to coat.
- Refrigerate for several hours before serving.