Filipino Chicken Fruit Salad

Begin by heating water in a large pot over low heat, causing it to gently bubble and simmer. Next, carefully place the chicken breast into the pot and continue cooking until it reaches a safe internal temperature of 165 degrees F (74 degrees C), indicated by an instant-read thermometer inserted into the center. This process should take approximately 30 minutes.

Meanwhile, prepare a separate pot of water by filling it with salted liquid to the point where it's actively boiling. Add macaroni to the pot and stir until well combined, then return the mixture to a boil. Continue cooking the macaroni uncovered and occasionally stirring it until it reaches the desired level of tenderness, which should take around 8 minutes.

Once the macaroni is cooked, remove it from heat and rinse it with cool water to stop the cooking process. Drain excess water and transfer the cooked macaroni to a bowl with the shredded chicken.

Add diced pineapple, raisins, chopped celery, sliced apple, and grated carrot to the bowl with the chicken and macaroni. Mix everything together until well combined.

Gently stir in mayonnaise, sugar, and seasoned salt into the bowl mixture until it's evenly coated. Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes before serving.