Hawaiian Chicken Macaroni Salad

HAWAIIAN CHICKEN MACARONI SALAD
Makes 12 Servings

INGREDIENTS

1,000 grams (Edible Portion*) boiled elbow macaroni
500 grams (Edible Portion*) boiled chicken breast fillet, cut into 1 cm
cubes
250 grams (Edible Portion*) boiled carrots, cut into 1 cm cubes
250 grams (Edible Portion*) celery stalks, cut into 1 cm pieces
250 grams (Edible Portion*) canned pineapples, cut into 1 cm pieces
250 grams raisins
250 grams sharp cheddar cheese, cut into 1 cm cubes
1,000 grams mayonnaise
250 grams drained sweet pickle relish
50 grams caster sugar
10 grams fine sea salt
2 grams ground white pepper

*Edible Portion - this represents the following:

The weight of the elbow macaroni after it has been boiled and drained.
The weight of the chicken breast fillet after it has been boiled, drained, and
cut into 1 cm cubes.
The weight of the carrots after it has been peeled, trimmed, boiled, drained,
and cut into 1 cm cubes.
The weight of the celery stalks after it has been trimmed and cut into 1 cm
pieces.
The weight of the canned pineapples after it has been drained and cut into
1 cm pieces.

PROCEDURE

For the step-by-step procedure, please refer to the video.

Link to Chef Joey Prats' page at The Bailiwick Academy

https://thebailiwick.academy/instruct...