Filipino chicken macaroni salad is the dish that shows up at every birthday, every Christmas, every fiesta and somehow the bowl is always empty before you get a second scoop. It's creamy, a little sweet, loaded with chicken and pineapple, and nothing like the macaroni salad you grew up with if you didn't grow up Filipino.
This version is simple enough for a weeknight but feels special enough to bring to a party. Rotisserie chicken keeps it fast. The rest comes together in one bowl.
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Jump to:
- What Makes Filipino Macaroni Salad Different
- Ingredients
- Substitution and Additions
- How to Make Filipino Macaroni Salad
- Tips for Getting It Right
- Make-Ahead and Storage
- Variations Worth Trying
- What to Serve With It
- Recipe FAQs
- More Filipino Recipes to Try Next
- Did you try this recipe?
- Filipino Chicken Macaroni Salad
What Makes Filipino Macaroni Salad Different
If you're used to American-style macaroni salad, the first thing you'll notice is that this one is sweet. Not dessert-sweet, but there's condensed milk in the dressing, pineapple throughout, and raisins for little pops of sweetness that somehow work against the savory mayonnaise and cheese.
That sweet-savory balance is the whole point. It's what makes this salad distinctly Filipino and why people who try it for the first time always ask for the recipe. The condensed milk isn't a mistake. Don't skip it.
Ingredients
Here's what you will need:
- Pasta: Elbow macaroni is traditional and holds the dressing well. Any small pasta shape works — rotini, shells, or ditalini are all fine. Cook it al dente. It softens more as it sits in the dressing, so slightly underdone is better than overdone here.
- Chicken: Rotisserie chicken is the move. Shred the breast, skip the skin, and you've got tender, already-seasoned meat with zero extra work. Boiled chicken breast works too if that's what you have. For gatherings or special occasions, poaching the chicken in lightly salted water keeps it more moist than a hard boil.
- Mayonnaise: I use Kewpie here. It's richer and slightly tangier than regular mayo and makes a noticeably better dressing. Regular mayonnaise works fine, but Kewpie is worth finding — most Asian grocery stores carry it and a lot of regular grocery stores do now too.
- Condensed milk: Just two tablespoons, stirred directly into the mayo. It rounds out the sweetness and adds that signature creaminess. This is what separates Filipino macaroni salad from every other pasta salad.
- Pineapple tidbits. Drain them well. Excess pineapple juice is the main reason macaroni salad turns watery.
- Carrots, red onion, green bell pepper. Mince them small so they blend into the salad rather than overwhelming any single bite. You want the flavor without big chunks.
- Cheese: I used Eden Cheese here but you can use cheddar or anything similar
- Raisins. Non-negotiable for the classic version. If you absolutely hate raisins, leave them out, but they add bursts of sweetness that balance the savory ingredients in a way nothing else quite does.
- Sweet pickle relish. Just a couple tablespoons. Adds a gentle tang that cuts through the richness of the mayo.
- Spices: Salt and pepper
See recipe card for quantities.
Substitution and Additions
- Turkey: Swap chicken for leftover holiday turkey.
- Greek Yogurt: Replace mayonnaise for a healthier option.
- Apples: Add diced apples for a fruity twist.
- Ham: Throw in diced ham for extra protein.
- Celery: Add crunch with finely diced celery.
How to Make Filipino Macaroni Salad
- In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain the macaroni and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooled macaroni, shredded chicken, minced carrots, minced red onions, minced green bell pepper, raisins, pineapple tidbits, diced cheese and the rest of the ingredients. Gently toss everything together until all the ingredients are evenly coated with the dressing.
- Refrigerate your salad for at least 1 hour to allow the flavors to meld. After chilling, give the salad a final stir and transfer to a serving dish.
Tips for Getting It Right
- Don't skip the chilling time. Thirty minutes isn't enough. An hour minimum, overnight is ideal. The salad that comes out of the fridge the next morning is noticeably better than the one that went in the night before.
- Drain your pineapple well. This is the single most common reason macaroni salad gets watery. Drain it in a fine mesh strainer, then press with a paper towel before adding.
- Mince the vegetables small. Carrots, onion, and bell pepper should be fine enough that you taste them in every bite without getting a big raw chunk. A rough chop makes the salad feel sloppy. Take the extra two minutes to mince them properly.
- The pasta will absorb the dressing overnight. This is normal. If the salad looks dry after chilling, stir in a spoonful of mayo before serving to bring it back to the right consistency.
- Make a big batch. This recipe scales up easily and it's always the first thing to disappear at a party. If you're bringing it somewhere, double it.
Make-Ahead and Storage
Filipino macaroni salad is one of the best make-ahead dishes because it genuinely improves with time. Make it the day before, store it covered in the fridge, and give it a final stir and taste adjustment before serving.
It keeps well for up to 3 days in an airtight container in the refrigerator. Do not freeze it. The mayo breaks down when frozen and thawed, and the texture becomes grainy and separated.
If you're prepping for a large gathering, you can cook the pasta, prep the vegetables, and shred the chicken up to a day ahead — store them separately and combine everything a few hours before serving.
Variations Worth Trying
- Add ham. Diced ham alongside the chicken makes this richer and more substantial. A lot of Filipino versions include both. It's a good addition for Christmas or holiday gatherings when you want it extra hearty.
- Use all-purpose cream in the dressing. Some Filipino cooks swap a portion of the mayo for Nestlé all-purpose cream. It makes the dressing even silkier and slightly lighter. Start with ¼ cup in place of some of the mayo.
- Fruit cocktail version. The sweeter, dessert-style Filipino macaroni salad skips the chicken and vegetables entirely and goes full fruit, canned fruit cocktail, kaong (palm fruit), nata de coco, pineapple, raisins, condensed milk, and mayo. It's more like a pasta-based fruit salad and is especially popular at fiestas and Christmas. Two completely different dishes, same name.
- Add hard-boiled eggs. Some versions include sliced or chopped hard-boiled eggs for extra protein and creaminess. Stir them in gently at the end so they don't break up.
What to Serve With It
- Chicken Inasal: The smoky, tangy grilled chicken pairs beautifully with this creamy salad.
- Grilled Liempo: Savory grilled pork belly complements the sweetness of the macaroni salad.
- Fried Chicken or Katsu: A crispy classic that goes perfectly with creamy pasta.
- Garlic Shrimp: A seafood option that balances the richness of the salad.
- Spam Musubi: A Hawaiian-inspired pairing with salty-sweet flavors.
- Pork Barbecue: The smoky-sweet skewers are a natural match.
- Pork Steak or Beef Steak: Savory, garlicky meat is a perfect companion.
- Lumpiang Shanghai: Crunchy spring rolls are always a hit.
- Bistek Tagalog: Filipino beef steak brings savory richness to the table.
Recipe FAQs
The sweetness comes from condensed milk in the dressing, pineapple tidbits, and raisins. It's a defining characteristic of the Filipino version and what sets it apart from American-style macaroni salad, which tends to be purely savory or tangy. The sweet-savory balance is intentional and it works.
Eden cheese is the traditional choice — a processed cheddar-style cheese that's a staple in Filipino cooking. It's available at Filipino and Asian grocery stores. Regular cheddar is a great substitute. Some people use Velveeta in a pinch.
You can, though the texture won't be as good as rotisserie or freshly cooked chicken. If using canned, drain it well and break it up finely so it distributes evenly through the salad.
Usually from undrained pineapple or pasta that wasn't fully cooled before mixing. Drain the pineapple thoroughly, pat it dry, and make sure the pasta is at room temperature or colder before combining everything.
ou can, but it won't taste quite right. The condensed milk is a small amount — just 2 tablespoons — and it does a lot for the flavor. If you don't have it, a teaspoon of sugar stirred into the mayo gets you partway there.
Always cold. Straight from the fridge is perfect.
More Filipino Recipes to Try Next
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Filipino Chicken Macaroni Salad
Equipment
- 1 MIxing Bowl
- 1 medium pot (for cooking macaroni pasta)
Ingredients
- 8 ounces dry macaroni
- ½ pound rotisserie shredded chicken breast or boiled chicken breast
- 1 cup mayonnaise
- ½ cup carrots minced
- ½ cup red onions minced
- ¼ cup green bell pepper minced
- ½ cup raisins
- 1½ cup pineapple tidbits
- 1 cup cheese diced small
- ¼ teaspoon black pepper
- 2 tablespoon sweet pickle relish
- 2 tablespoon condensed milk
- salt
Instructions
- In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions until al dente.8 ounces dry macaroni
- Drain the macaroni and rinse under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooled macaroni, shredded chicken and the rest of the ingredients.½ pound rotisserie shredded chicken breast, 1 cup mayonnaise, ½ cup carrots, ½ cup red onions, ¼ cup green bell pepper, ½ cup raisins, 1½ cup pineapple tidbits, 1 cup cheese, ¼ teaspoon black pepper, 2 tablespoon sweet pickle relish, 2 tablespoon condensed milk, salt
- Gently toss everything together until all the ingredients are evenly coated with the dressing.
- Taste the salad and adjust the salt if needed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- After chilling, give the salad a final stir and transfer to a serving dish.
- Enjoy your macaroni salad cold as a side dish or a light meal.
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Notes
- Cook the pasta al dente. It continues to soften as it sits in the dressing. If it's already fully soft when you drain it, it'll be mushy by the time you serve it.
- Cool the pasta completely before mixing. Warm pasta melts the mayo and makes the dressing greasy and thin. Rinse under cold water, spread on a sheet pan for a few minutes if needed, and make sure it's fully at room temperature before combining.
- Drain the pineapple really well. This is the main reason macaroni salad turns watery. Drain in a strainer, then press gently with a paper towel before adding.
- Kewpie mayo makes a difference. It's richer and slightly tangier than regular mayo. Worth using if you can find it. Regular mayo works fine too.
- Mince the vegetables small. Carrots, onion, and bell pepper should be fine enough to blend into every bite. Big chunks make the salad feel uneven.
- The condensed milk is not optional. Just two tablespoons, but it's what gives this its signature Filipino sweetness. Don't leave it out.
- Chill for at least one hour before serving. Overnight is even better. The flavors meld and the salad firms up to the right consistency after resting in the fridge.
- It may look dry after chilling. The pasta absorbs the dressing as it sits. Stir in an extra spoonful of mayo before serving if needed to bring it back together.
- Eden cheese is the classic choice. Available at Filipino and Asian grocery stores. Regular cheddar works perfectly as a substitute.
