Chicken and Elbow Macaroni Salad

Ingredients

• 11 piece chicken breast(250g)
• 21 liter water(1000g)
• 32 teaspoon salt(12g)
• 40.25 piece onion(30g)
• 51 clove garlic(5g)
• 61 stalk celery (for boiling)(40g)
• 72 cup elbow macaroni(200g)
• 81 stalk celery (for salad)(40g)
• 90.5 cup corn kernels(80g)
• 101 medium carrot(60g)
• 110.5 cup American cheese(60g)
• 120.5 cup ham(60g)
• 130.5 cup mayonnaise(120g)
• 140.5 cup Mexican crema (or sour cream)(120g)
• 150.5 teaspoon black pepper(1g)
• 162 tablespoon pickled jalapeños(30g)

Instructions

1. 1Boil the chicken breast in water with salt, onion, garlic, and a stalk of celery until fully cooked. Remove and shred the chicken.
2. 2Cook the elbow macaroni in boiling water for 10 minutes. Drain and transfer to a large bowl.
3. 3Add the shredded chicken to the macaroni.
4. 4Season with salt and black pepper.
5. 5Add chopped celery, corn kernels, grated or diced carrot, diced American cheese, and diced ham.
6. 6Add mayonnaise and Mexican crema (or sour cream). Mix everything well until creamy and combined.
7. 7Top with chopped pickled jalapeños.
8. 8Serve chilled, optionally with salted crackers.