Filipino Chicken Macaroni Salad Recipe

It is easy to make your own Filipino Chicken Macaroni Salad; all you have to do is prepare some of the ingredients beforehand. The elbow macaroni needs to be cooked and drained while the chicken needs to be boiled and shredded. Once the macaroni and chicken are ready, all you have to do is combine all the ingredients and toss. It will also be nice if you serve your Filipino Chicken Macaroni Salad chilled. I do this by mixing all the ingredients in a stainless mixing bowl. I place that same mixing bowl with the Filipino Chicken Macaroni Salad in the fridge. The stainless steel bowl will help the salad get cold faster and this will be beneficial if you are pressed for time.

Aside from macaroni, you can use other types of short cut pasta. Here are some examples: Mostaccioli, Penne, Rigatoni, Cellentani, Rotini, Cavatappi, Fideuà, and Maccheroncelli.

Try this Filipino Chicken Macaroni Salad Recipe. Enjoy!

Filipino Chicken Macaroni Salad Recipe

Ingredients

• 1 lb. elbow macaroni
• 1 lb. chicken
• 3/4 cup light mayonnaise
• 1 (20 oz.) can pineapple tidbits, drained
• 3/4 cup minced carrots
• 3/4 cup raisins
• 1 cup shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• 4 cups water
• Salt and pepper to taste

Cooking Procedure

1. Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
2. Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
3. Cook the elbow macaroni according to package instructions. Drain and then set aside
4. In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as necessary.
5. Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss thoroughly until the ingredients are well distributed.
6. Add the cheese. Gently toss.
7. Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!

Number of servings (yield):

Measure

Measure

- Panlasang Pinoy

Filipino-style Macaroni Salad

Like spaghetti, this Filipino-style macaroni salad is one of the things we adapted from
the west and made our own. Unlike its plain ol’ western counterpart, it
packs flavor and flair with a hodgepodge of shredded chicken, cubed
cheese and ham, raisins and crushed pineapple. By adding our own Pinoy
taste and twist to a classic dish, we turned it into something more
delicious.

Filipino-style Macaroni Salad

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Ingredients

• 1 (16 ounces) package elbow macaroni, uncooked
• 1 pound chicken breast or thigh meat, boneless and skinless
• 6 hard boiled eggs, peeled and coarsely chopped
• 1 medium onion, peeled and diced
• 1 (14 ounces) can crushed pineapple
• ½ cup sweet pickle relish
• 1 large carrot, peeled and diced
• 1 cup quick-melt cheese (Velveeta or Eden), cubed
• 1 cup ham, cubed
• 1 cup raisins
• 1-1/2 cups mayonnaise
• ½ cup sweetened condensed milk
• salt and pepper to taste

Instructions

1. In a pot of salted boiling water, add macaroni and cook for about 8 to 9
   minutes or until firm to bite. Drain, rinse under cold running water and
   allow to completely cool. Set aside.
2. In a pot, add chicken  meat and enough water to cover. Bring the water to a boil and then lower to a simmer. Simmer chicken for about 15 to 20 minutes or until cooked  through. Drain from liquid, allow to completely cool and shred. Set
   aside.
3. In a pot, bring water to a boil. Add diced carrots and
   cook for about 30 seconds. With a slotted spoon, remove from water and
   plunge into an ice bath until completely cool. Drain and set aside.
4. In a large bowl, combine macaroni, chicken, carrots, ham, eggs, raisins,
   onions, cheese, mayonnaise, sweetened condensed milk and pineapple  including packing juice. Gently stir together until evenly distributed.
   Season with salt and pepper to taste. Refrigerate for about 30 minutes
   to allow flavors to meld.

 - Kawaling Pinoy