In a pot of salted boiling water add the macaroni and cook for about 10 minutes or until al dente.
Drain and rinse under cold running water until completely cool, then set aside.
Boil the chicken cubes in a pot of water for approximately 10-15 minutes or until cooked.
Drain the water from the chicken and allow to completely cool. Set aside.
Blanch the diced carrot in a fresh pot of water, boiling for approximately 30 seconds.
Remove from the water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl, combine all the ingredients and mix well.
Season with salt and pepper, and refrigerate for about 30-50 minutes to allow the flavours to emerge.
Serve topped with the sliced eggs.