1/2 pound, chopped, about 1 and 1/2 cups boiled chicken breast1/2 cup chopped celery1/2 cup chopped onion1/2 cup sweet pickle relish3/4 cup mayonnaise1/2 cup sour cream1/2 cup raisins2 cups cooked elbow macaroni - about 1 1/2 cup if uncooked3/4 cup, canned, drained pineapple chunks1 teaspoon sea salt1 teaspoon white pepper powder2 teaspoons fresh parsley - chopped, for garnish (optional)
Prepare chicken salad. In a large bowl, combine the boiled chicken chunks, celery, onion, sweet pickle relish, raisins. Mix in the mayonnaise and sour cream. Blend well. Cover and refrigerate till ready to use
Separately, boil elbow macaroni pasta in a large stock pot. Cook for about 11 minutes or till pasta is al dente. Remove pasta from stove top. Drain and cool pasta on counter for about 12 minutes.
Once pasta has cooled thoroughly, add the chicken salad dressing. Blend well. Season with salt and white pepper. Add the pineapple chunks. Garnish with chopped parsley if desired. Cover salad with plastic wrap and refrigerate till ready to serve.
Cook's comments: dishes with mayonnaise dressings should not be left outdoors under the sun for prolonged periods of time (no longer than an hour). When serving this salad outdoors, keep refrigerated then serve and pass around during the meal. Cover and keep refrigerated again till guests ask for more.
Recipe tip: sometimes I use leftover roast chicken. I chop up the meat to yield about one and one half cup. If you do not have leftover cooked chicken, boil one half pound boneless chicken breast in 2 cups soup stock (or water), with a stalk of chopped celery, a pinch of salt and black pepper. Cook for about 40 minutes in a medium stock pot, over medium heat or till cooked thoroughly. No pink uncooked parts should be seen. When cooked, drain and chop cooked chicken breast. You should have about a cup and a half of cooked chicken.