Chicken-Macaroni Salad

My cousin kept on saying that my version is definitely better than KFC's. This is the second time i made chicken-macaroni salad, and i could say that this is definitely one of the easiest and no-fuss recipe i can prepare even with my eyes blindfolded;). The secret is by adding lots and lots of chicken, cheese, and pepper. Yep, I'm a pepper person as well.


1 k salad macaroni, cooked al dente
1 k chicken breast, boiled for 30-45 minutes in 8 cups water with: 1 native onion, sliced into two; 1 head garlic, crushed; 1 thumb-sized ginger, pounded; 2 pcs leeks; salt and pepper, 1 teaspoon each
4 c mayonnaise (more or less, depends on how rich you want your salad to be)
1 white onion, minced
1 large carrot, peeled, minced, and blanched for 2 minutes
2 stalks celery, peeled and minced
1 big can crushed pineapple, well drained
1 bar cheddar cheese, sliced into small cubes
salt, pepper, and sugar to taste

Separate chicken into thin strips using two forks. Discard skin and bones. In a large salad bowl, toss all remaining ingredients together, reserving 1 c mayonnaise and 1/4 c cheese. Refrigerate for about 5 hours. Around 30 minutes before serving, fold in the reserved 1 c mayonnaise as the salad tends to absorb moisture and dry up after refrigeration. Top with remaining cheese.