- 1 skinless, boneless chicken breast
- 2/3 cup elbow macaroni
- 1 (20 ounce) can pineapple chunks, drained
- 1 apple, cored and diced
- 2 stalks celery, sliced
- 1 carrot, diced
- 2 (1.5 ounce) boxes raisins
- 1 cup mayonnaise
- 1 teaspoon white sugar
- 1 teaspoon seasoned salt
- Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
- While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
- Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.