Chicken Macaroni Salad 

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This Filipino Macaroni salad has a twist of Hawaiian style because of added pineapple tidbits and the key to a delicious Macaroni salad should have a perfect combination of sweetness, creaminess and a little bit of salty and sour taste. That's why adding pineapple is a must! 
​

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​First, we have to prepare the chicken breast by boiling in water until tender.  Remove from water then set aside to cool. Once cooled, use your hands to shred them into thin strands. Please do not toss the chicken broth. You can save them for future use or you can try my Pinoy MAMI recipe or Arrozcaldo recipe.

​Next step is to cook the  pasta. I suggest to use small Elbow noodles or Ditalani noodles which is half the size of elbow. (Please see photo below).
I find these small noodles tastier when dressing is added as the cooked noodles absorb the dressing well compared to a regular macaroni elbow noodles. But feel free to use whatever macaroni noodles you have available. 

​Cook the noodles until al dente. Al dente means, you do not want to overcook the noodles or else they will become very soft and soggy.  

First, boil enough water then add little bit of salt. Add the noodles and cook uncovered for about 8-9 minutes. When done, drain the hot water and rinse the cooked noodles in cold water to stop the cooking process and avoid sticking. You can add some oil if you prefer or if you will be storing them for later use. 

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chicken macaroni salad recipe

INGREDIENTS:
  • 1 cup cooked chicken breast, shredded
  • 10 oz macaroni pasta or  about 2 cups when cooked 
  • 1/2 cup table cream / nestle cream
  • 3/4 cup mayonnaise
  • 2 tbsp onion, chopped
  • 1/3 cup carrots, chopped
  • 1/2 cup cheddar cheese, cubed
  • 3/4 cup pineapple tidbits - make it 1 cup if you love pineapple
  • 1/3 cup raisins
  • 2  to  2 1/2  tbsp condensed milk
  • 1 tbsp pickle relish
  • pinch (1/16 tsp) salt​ ​​ ​

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watch my video link below how to prepare macaroni salad

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​HOW TO PREPARE:
  • In a small pot, boil the chicken breast and cook until tender, about 10-12 minutes.
  • Remove from water and let it cool. 
  • Using your hands, shred the chicken breast into thin strands. Set aside.
  • In a medium pot with boiling salted water cook macaroni until al dente, about 8-9 minutes. 
  • In a small pot, boil the chicken breast and cook until tender. 
  • Drain and rinse under cold water (to stop the cooking process and avoid sticking).
  • In a large bowl, mix all ingredients together (except condensed milk), until well combined. 
  • Add the condensed milk and mix well. (I just like adding it last). 
  • Refrigerate for serveral hours before serving. 
  • Serve and enjoy! 
  • Recipe yields 5-6 servings. ​
 
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​​Hi, Janette here!
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