Portions: 4

Ingredients

• 2 pieces Chicken breast
• 1 cup Elbow macaroni
• 1 piece Carrot, small
• 1 cup Pineapple chunks
• 1 piece Bell pepper
• 1/2 cup Marble cheese, diced or
• shredded cheddar cheese
• 1/4 cup Mayonnaise
• 3 tablespoons Raisins
• 3 tablespoons Sweet pickle relish*
• 1/4 teaspoon Garlic powder
• 1/8 teaspoon Ground black pepper
• Water for boiling

Directions

1. In a pot, bring 6 cups of water to a boil. Put in chicken breasts and boil in medium heat for 20-22
   minutes. When cooked, remove chicken from pot and let it cool down. With two forks, shred chicken
   into pieces then set aside.
2. Boil 4 cups of water in a pot. Pour the macaroni into the pot. Stir. Cover the pot and continue to boil
   the macaroni for 9-13 minutes until al dente. Stir every 3 minutes to prevent macaroni from sticking
   into each other or into the bottom of the pot. Drain water. Set the macaroni aside in a large mixing
   bowl.
3. Wash, peel and chop the carrot into small dice. Boil 2 cups of water in a pot. Placed diced carrots in
   the pot and boil in medium heat for 10 minutes. Drain, add fresh water and return to a boil. Once
   fully cooked, drain and discard water. Put carrots in the mixing bowl.
4. Wash, chop and add the bell pepper into the mix.
5. Add shredded chicken and toss.
6. Put in mayonnaise, pineapple, sweet relish, cheese, garlic powder and ground black pepper. Toss
   until ingredients are well blended.
7. Chill for about 30 minutes. Serve and enjoy!

Nutrition Facts (1 cup per serving)

Calories: 225

Potassium: 257mg

Protein: 15g

Phosphate: 205mg

Carbohydrates: 16g

Sodium: 230mg
*Limit condiments with potassium or phosphate additives. This recipe uses 25% less relish compared with
traditional recipe but still has the same great taste and is low in potassium and phosphate!