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Filipino Chicken Macaroni Salad

March 18, 2018 imgobblethecookgmail-com 3 min read No Comments

Filipino Chicken Macaroni Salad

March 18, 2018 Paula (Gobble The Cook) 3 min read No Comments

I’m such a big, fat liar. I know I had promised to blog more faithfully but look, I’ve been missing in action for almost half a year! I am really sorry. There were a couple of things that took up my time during the last quarter of 2017. First, I moved to a new house and got my own studio apartment! I’m so happy to be staying on my own (Although I also really miss my old housemates) and guess what, I have a cool balcony where I can take my food photos! Second, I went back home for the New Year.  I cooked a lot but had my vacation mode on and was therefore too lazy to snap a couple of pics to upload to Instagram or to this blog.

Anyway, I promise (oooohhhh) to try to be a better blogger this year.

Today I’m going to share with you my recipe for Filipino Chicken Macaroni Salad. In all honesty, I’m not much of a salad person. If I had to choose between a salad and another dish, 99% of the time I’d go for that other dish. This salad ranks quite low in my list of favorite Filipino salads (my top favorite is Buko Salad), but my sister requested that I make this during the holidays. It was quite a hit with the family.

Filipino Chicken Macaroni Salad is one of those reliable standbys during celebrations such as Christmas or birthdays. It is served cold and can be eaten either as an appetizer or a snack. Or both; this salad is not picky.

My idea of a great Chicken Macaroni Salad consists of uniformly-sized onions and carrots, and has just the right blend of sour, salty, and sweet. I also like my salads creamy, so the amount of mayonnaise in this recipe may cause a bit of a shock to the more health conscious people out there.

Let’s take time to appreciate my half-assed gif of the salad making process.

GIF

Did I mention that I used condensed milk, too? It’s my secret ingredient. I know it sounds strange but the condensed milk serves 2 purposes. First, it balances out the sourness of the mayonnaise and the relish. Some people add sugar but it’s difficult to dissolve sugar and it gives a gritty texture to the salad.

Some people add cut ham slices and cheese to fancy things up a bit. I added cheese for flavor. The question of adding raisins to salads is still hotly contested. Some swear that raisins in salads is a must, while others don’t see the point of having raisins in salads at all. It’s rather like the pineapple in pizza debate. For the record, I side with the pineapple and raisin people. It’s up to you, though, whether you want to add raisins or not.

What do you think? Ready to try your hand with this easy salad?

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Filipino Chicken Macaroni Salad


  • Author: Paula (Gobble The Cook)
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Filipino, Salad
  • Cuisine: Filipino

Description

Filipino Chicken Macaroni Salad is one of those reliable standbys during celebrations such as Christmas or birthdays. It is served cold and can be eaten either as an appetizer or a snack. Or both; this salad is not picky.


Ingredients

  • 100 grams Elbow Macaroni Pasta
  • 1 large chicken breast (100 grams), cooked (boiled) and shredded
  • 1 medium onion (120 grams), diced
  • 1 large carrot (125 grams), diced
  • 150 grams sweet pickle relish
  • 50 grams (1/3 cup) raisins
  • 100 grams pineapple tidbits
  • 340 grams (1 1/2 cups) mayonnaise
  • 60 ml (1/4 cup) condensed milk
  • salt and pepper, to taste
  • shredded cheddar cheese (optional)
  • bacon bits (optional)

Instructions

  1. Prepare the pasta as per the package instructions.
  2. In a large bowl, combine the cooked pasta, shredded chicken, diced onions, diced carrots, sweet pickle relish, raisins, pineapple tidbits, and mayonnaise.
  3. Add condensed milk bit by bit, until the level of sweetness is achieved. Add salt and pepper to taste.
  4. Top with shredded cheese and bacon bits.
  5. Cover and refrigerate for at least an hour before serving.

Notes

  • I used leftover chicken instead. You can also use turkey or duck but the taste will be different. Since the leftover chicken I had was already flavored, I held back a bit on the salt and pepper.
  • You can adjust the amount of pickle relish and condensed milk used in the recipe depending on how sweet or sour you want your salad to be.

Want to learn more Filipino recipes?

 
Paula (Gobble The Cook)

I'm a software engineer by profession and a home cook/baker in my downtime. As a self taught cook and baker, I believe that anyone is capable of creating mouthwatering, home-cooked food.

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About Me

About Me

Paula

I'm a software engineer by profession and a home cook/baker in my downtime. As a self taught cook and baker, I believe that anyone is capable of creating mouthwatering, home-cooked food.

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