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Filipino Chicken Macaroni Salad

  • Author: Paula (Gobble The Cook)
  • Total Time: 30 minutes
  • Yield: 6 1x


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.


  • 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)


  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.


  • 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.
  • Prep Time: 30 minutes
  • Category: Filipino, Salad
  • Cuisine: Filipino