1 large chicken breast, boiled and shredded
1 lb box elbow macaroni, boiled al dente and drained
1 big can pineapple chunks, drained
6 pieces hard boiled egg, cubes
1 cup cubed cheddar cheese
3 tablespoon relish, drained
1 tablespoon shredded carrots
1 tablespoon crushed onion
3 cups mayonnaise
1/2 cup condensed milk (optional)
salt and ground pepper to taste
On a separate bowl mix mayonnaise, condensed milk, salt and ground pepper.
Pour mayo mixture over the macaroni mixture.
Toss till mixed evenly.
Transfer the chicken macaroni salad in a big container and refrigerate over night and serve.