Third Place: Kasey Gross, Etowah County

4 bone-in, skin-on chicken breasts 
Salt to taste 
2 cups dry elbow macaroni noodles
11/2 (20-ounce) cans pineapple tidbits, drained
1 cup sweet salad cubes (diced pickles), well drained
1 medium green bell pepper, diced
1/2 medium sweet white onion, diced
4 stalks celery, chopped
11/2 cups grated Parmesan cheese
2 cups mayonnaise
1 cup sugar
1 teaspoon white pepper, or more to taste

Boil chicken breasts with salt, if desired, until chicken reaches an internal temperature of 165 F. Let cool. Remove skin and bones, then dice chicken. Cook macaroni in reserved chicken broth according to package directions. Drain well. Drain pineapple tidbits and sweet salad cubes in a colander, discarding the liquid. Chop bell pepper, onion and celery by hand or in a food processor. In a large bowl, combine chicken, macaroni, chopped vegetables, drained pineapple, drained sweet salad cubes, Parmesan cheese, mayonnaise, sugar, white pepper and salt. Mix well. Refrigerate until chilled and the salad has thickened. Stir before serving. Serve on romaine lettuce leaves, with crackers or toast.