Pineapple and chicken mac salad

Name: Pineapple and chicken mac salad
Total time: 900 s
Cuisine: American
Ingredients: 2 cups macaroni; 1 cup mayonnaise; 1-398 ml can pineapple slices in juice; 3 tbsp rice wine vinegar; 1/4 cup red onion, finely chopped; 1 carrot, peeled and grated; 2 sticks celery, finely chopped; 1/2 cup roasted walnuts, chopped; 1 cup cooked, shredded chicken

Robert Gonzal @robert

Vancouver BC

To this day, my mom's pineapple and chicken macaroni salad remains one of my favourite dishes. It's just the right balance of sweet, fruity, tangy, and savoury, and hits the spot every time. Unfortunately, because she refuses to give me the recipe in anything other than broad strokes, I've had to guess how to make it. Some attempts turned out better than others, and thus far the recipe below has come out best. Funnily, it's not super-similar to my mom's (it's less sweet due to the omission of sweet relish, and crunchier due to the addition of nuts), but it is still really, really delicious, and makes a more than acceptable substitute when a mac salad craving hits.

Robert Gonzal @robert

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Ingredients

15 minutes

2 cupsmacaroni
1 cupmayonnaise
1-398 mlcan pineapple slices in juice
3 tbsprice wine vinegar
1/4 cupred onion, finely chopped
1carrot, peeled and grated
2 stickscelery, finely chopped
1/2 cuproasted walnuts, chopped
1 cupcooked, shredded chicken

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Steps

15 minutes

1

Boil the macaroni in a large pot of salted water per the package directions. Drain the noodles into a colander and rinse with cold water to stop further cooking. Leave the macaroni in the colander to continue draining.
2

Make the dressing by combining the mayonnaise, half of the juice from the can of pineapples, the rice wine vinegar, a good pinch of salt, and several grinds of freshly cracked black pepper. Set the dressing aside.
3

Cut the pineapples into tidbits and toss them into a large mixing bowl along with all the remaining ingredients. Shake your colander of macaroni to make sure there's no more water and add it as well. Pour in the dressing and toss to combine. Cover and refrigerate for at least 30 minutes to allow the flavours to meld. Taste, and add more seasoning and/or vinegar as required. Serve cold, ideally refrigerated overnight.