Filipino Chicken Macaroni Salad
This Filipino Macaroni Salad is a super easy recipe featuring creamy mayonnaise, tender chicken, sweet pineapple, and a medley of crunchy vegetables. Perfect for picnics and gatherings!
Servings: 8 people
Calories: 656kcal
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.
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.
Nutrition
Calories: 656kcal | Carbohydrates: 117.5g | Protein: 20.7g | Fat: 12.5g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 5263mg | Potassium: 541mg | Fiber: 5.8g | Sugar: 35.6g | Calcium: 217mg | Iron: 5mg
