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.
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?
Filipino Chicken Macaroni Salad
- 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
- Prepare the pasta as per the package instructions.
- In a large bowl, combine the cooked pasta, shredded chicken, diced onions, diced carrots, sweet pickle relish, raisins, pineapple tidbits, and mayonnaise.
- Add condensed milk bit by bit, until the level of sweetness is achieved. Add salt and pepper to taste.
- Top with shredded cheese and bacon bits.
- Cover and refrigerate for at least an hour before serving.
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.
About Filipino Chicken Macaroni Salad
If you’re wondering how to make Filipino chicken macararoni salad, it is one of the easiest recipes to prepare. The rotisserie chicken from a grocery store will do. This recipe also uses pineapple, celery, and sweet relish to add a kick of flavor to the macaroni salad. While the origins of pasta aren’t known, the ingredients used are incredibly tasty. To get started, read on for the ingredients and tips to make this dish.
Pasta’s origins are unknown
Filipino macaroni salad is sweeter than its American counterpart. This is because the Filipinos like sweet-tasting food. In early history, the Filipinos discovered that sugar extends the shelf life of food. This is why macaroni is added to this dish. Filipino macaroni salad is the perfect example of this. It is easy to prepare, filling, and fast.
Unlike American macaroni salad, the Filipino version is sweet and tangy. It is traditionally served as a dessert. The recipe varies from place to place, but the ingredients are the same. Filipino macaroni salad may also contain pimiento peppers, capsicum, and pineapple chunks. In the Philippines, the Filipino version of macaroni salad is also called Sweet Mac Salad.
Ingredients in Filipino sweet macaroni salad
Filipino Sweet Macaroni Salad is a delicious and popular dish served during special occasions. The dressing is sweet, creamy, and packed with vegetables. The dressing is made with condensed milk instead of sour cream and contains vinegar and salt to balance its sweetness. The macaroni should be cooked as per the package directions. Usually, this salad is served as an appetizer or as a side dish with meat or stew.
This dish is also an easy make-ahead side dish, and is just as good as the rest of the country’s traditional dishes. Its creamy texture and sweet fruit mix make it a favorite holiday dish in the Philippines. This dish is best served chilled, so that all the flavors will stick to the macaroni. You can substitute canned fruit mix with fresh pineapple tidbits or pineapple pieces.
Whether you’re planning to prepare a meal for a holiday or just a simple snack for the family, a bowl of Filipino chicken macararoni salad will surely be a welcome treat. Filipinos are fond of eating sweet-tasting foods, and this macaroni salad is no exception. The sweet-tasting sauce is made from sugar, which was used as a food extender early in history.
For the perfect Pinoy macaroni salad, start by cooking the chicken and shredding the chicken. Season with salt. Add boiled eggs, ham, and raisins, if desired. Cook until the chicken is no longer pink in the center and its juices run clear. Insert an instant-read thermometer into the meat and verify that it’s at least 165 degrees F or 74 degrees C. Once done, shred the chicken into a large bowl and add the remaining ingredients.
If you’re wondering what the nutritional value of Filipino chicken macararoni salad is, you should read on. The dish is a staple at Filipino gatherings. It’s sweet, creamy, and satisfying! It is a great way to satisfy your hunger without consuming too many calories. The following are the key components of Filipino chicken macararoni salad:
Using canned tuna instead of chicken breast will enhance the flavors and texture of this dish. You can also omit the chicken completely. Make sure to serve it as a side dish or snack. A serving is a perfect lunch or dinner for a crowd! It’s not only quick to make, but it’s also very filling. Like other salads, Filipino chicken macararoni salad is great to pack a lot of protein and vitamins!
Alternatives to macaroni
For those of us with vegetarian or vegan preferences, we often look for alternatives to Filipino Chicken Macaroni Salad. While a lot of Filipino recipes call for macaroni, you can also try other pasta dishes for a healthier version. Cauliflower and shredded cheddar cheese are delicious and easy to prepare. We’ll look at a couple of alternatives to this Filipino favorite. Read on to discover which of these dishes will best suit your family and taste buds.
This macaroni salad is a great source of carbohydrates. It is also high in selenium, a mineral that activates antioxidants and reduces the damage done to the anatomy. Its low sodium content also helps reduce the risk of stroke and dangerously high blood pressure. Here’s how to make it: