This Filipino Style Chicken Macaroni Salad is made with Chicken and macaroni. Heavy cream, condensed milk, light mayo, pineapple, raisins and cheese were added to suit Filipinos’ taste sweet palate.
Filipino love everything sweet and this affinity extends to our food. Take our Filipino style spaghetti; we add sugar in it. Our famous Pork Adobo has 1/4 cup of brown sugar in it too. And let’s not talk about Filipino desserts… It seems like we grab each opportunity to add sweetness on everything. And this Filipino Style salad was not an exemption.
This Chicken Macaroni salad is one of those dishes we learned from the West, but has been adapted to give our Filipino twist on it. Instead of more of the sour side, the cream is more on the sweeter side. We added heavy cream and condensed milk to make it sweeter, and we added pineapple and raisins too. This Filipino Style Chicken Macaroni Salad is sweet, but once you take bite of the pickle and pineapple, there is burst of sourness come through which surprises your taste buds.
Often serve on Holidays, like Christmas, you can make this anytime of the year as your lunch and dinner.
I am not a macaroni eater but this this is an exception and this Velveeta Cheese Burger Mac and Cheese which is getting famous in Pinterest is also my fav. I like its simplicity and I love that the taste is not overpowering.
HOW TO MAKE CHICKEN MACARONI SALAD
This salad is very versatile in taste, so it’s up to you if you want it less sweet or sweeter. So far this recipe and cream mixture is just how I wanted it; so it’s up to you to adjust the taste accordingly.
- Boil 4 cups of water and add in 1/2 teaspoon salt. Add the chicken and boil until chicken is cook through. Let cool and shred.
- Cook elbow macaroni per package instructions. Drain water and put in a large sized bowl.
- In a medium size bowl mix the condensed milk, cream, and mayonnaise. Add more or less of the ingredients according to your liking. Add with into the cooked macaroni.
- Boil water and add in carrots and cook for 3 minutes. Immediately remove from heat and dissolve in a iced water to cool. Drain water and add into the macaroni. Add the cheese, pineapple and raisins. Mix until dressing coats with the macaroni.
Ingredients
- 2 cups cooked chicken breast shredded
- 2 cups Elbow Macaroni
- 1/4 cup relish
- 1/2 cup pineapple chunks
- 4 oz mild cheddar cheese cubed
- 1/4 cup raisins
- 1 cup light mayonnaise
- 7.68 fl oz Media Crema
- 1/4 cup condensed milk
Instructions
- Boil 4 cups of water and add in 1/2 teaspoon salt. Add the chicken and boil until chicken is cook through. Let cool and shred.
- Cook elbow macaroni per package instructions. Drain water and put in a large sized bowl.
- In a medium size bowl mix the condensed milk, cream, and mayonnaise. Add more or less of the ingredients according to your liking. Add with into the cooked macaroni.
- Boil water and add in carrots and cook for 3 minutes. Immediately remove from heat and dissolve in a iced water to cool. Drain water and add into the macaroni. Add the cheese, pineapple,relish and raisins. Mix until dressing coats with the macaroni.
- Refrigerate overnight before serving.
Notes
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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