Name: Chicken Macaroni Salad
Prep time: 20 min
Cook time: 15 min
Total time: 240 min
Ingredients: 1 pound Elbow macaroni; 2 cups Cooked chicken, finely shredded or diced (You can poach chicken breasts with salt and a bay leaf.); 1 to 1.5 cups Mayonnaise (Adjust according to taste.); 2 to 4 tablespoons Sweetened condensed milk (For classic Filipino sweetness.); 1/2 cup All-purpose cream or heavy cream (For extra silkiness.); 1/3 cup Pickle relish, drained; 1/2 cup Carrots, finely diced and lightly blanched; 1 small Red onion, minced (Soak in water to mellow the bite.); 1/2 cup Crushed pineapple, drained well; 3/4 cup Cheddar cheese, small cubes; 1/3 cup Raisins, optional but classic; Salt and pepper, to taste; 1 to 2 teaspoons Lemon juice or apple cider vinegar (For brightness.)

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Chicken Macaroni Salad is one of those dishes that shows up at every Filipino party and somehow disappears first. You know the scene. Someone sets it down next to the pancit and barbecue skewers, and before you can blink, the bowl is half gone. It’s creamy, sweet-salty, a little tangy, and loaded with textures that make every bite satisfying. If you’ve ever wanted to nail this at home, I’ve got your back. I make this year-round because it’s easy, budget-friendly, and tastes even better the next day. Today I’ll walk you through my favorite version, plus plenty of tips so your salad comes out perfect every time.

Ingredients

What you’ll need for the best flavor and crunch

Here’s my go-to list. Keep it simple, then tweak to taste. The key is balance. You want the creaminess of the dressing, the tender macaroni, and little pops of sweet, tangy, and savory. I’ll also share a few swaps you can make if you’re missing something.

Elbow macaroni – 1 pound (450 g)
Cooked chicken – 2 cups, finely shredded or diced
Mayonnaise – 1 to 1.5 cups, adjust to taste
Sweetened condensed milk – 2 to 4 tablespoons, for classic Filipino sweetness
All-purpose cream or heavy cream – 1/2 cup, for extra silkiness
Pickle relish – 1/3 cup, drained
Carrots – 1/2 cup, finely diced and lightly blanched
Red onion – 1 small, minced (soak in water to mellow the bite)
Crushed pineapple – 1/2 cup, drained well
Cheddar cheese – 3/4 cup, small cubes
Raisins – 1/3 cup, optional but classic
Salt and pepper – to taste
Lemon juice or apple cider vinegar – 1 to 2 teaspoons, for brightness

For the chicken, I often poach a couple of chicken breasts with salt and a bay leaf, then chill and shred. If you’re in a soup mood and want to cook extra chicken anyway, this creamy chicken sopas is a comforting partner and uses many of the same ingredients.

If you’re feeding picky eaters, use less onion, skip raisins, and go a little heavier on cheese. If you like it savory, add more black pepper and a bit of mustard. I’ll give you more tweak ideas later.

Cook macaroni

Salt the water generously

Use a big pot of water and salt it until it tastes like the sea. This is the best way to flavor your macaroni from the inside. Plain pasta can make the whole salad feel flat later, so don’t skip this step.

Cook just to al dente

Follow the package time, then taste at the lower end. You want the macaroni tender with a hint of bite. Overcooked pasta turns mushy once it sits in dressing. When it’s done, drain well.

Cool it down the right way

Spread the macaroni on a tray to cool quickly. Toss with a tablespoon of mayo or a drizzle of oil, so it doesn’t clump. Avoid rinsing unless the pasta is very starchy. If you do rinse, pat it dry gently with a clean towel so the dressing doesn’t slide off later.

Want something cozy while you wait for the pasta to cool? A warm bowl of Arroz Caldo is a family favorite on rainy days and tastes like home in a bowl.

Add chicken and mayo

Build the dressing, then fold in the mix-ins

In a large bowl, whisk together the mayonnaise, all-purpose cream, sweetened condensed milk, lemon juice or vinegar, and a good pinch of salt and pepper. Start with less condensed milk, then taste and add more if you want a sweeter profile. Filipino-style Chicken Macaroni Salad is known for a mild sweetness that balances the savory chicken and the tang of relish.

Add the cooled macaroni and gently fold until coated. Then add chicken, relish, pineapple, carrots, onion, raisins, and cheese. Be gentle. You don’t want to smash the cubes of cheese or break the macaroni. Taste and adjust with more salt, pepper, or a splash of lemon juice if it needs a little lift.

If you love throwing potlucks, a tray of this salad next to kid friendly bites like Chicken Adobo Nuggets is always a hit.

“I followed this exact combo for my nephew’s birthday, and people went back for seconds and thirds. The sweetness was spot on, and the chicken made it filling without feeling heavy.”

Mix and chill

Resting time makes the magic happen

Here’s the secret that separates a good bowl from a great one. Let the salad rest, covered, in the fridge for at least 4 hours, and ideally overnight. This gives the macaroni time to soak up the dressing and lets all the flavors meld. Before serving, give it a gentle stir and taste again. I often add a spoonful or two of mayo if it tightened up in the fridge. A pinch more salt or lemon juice right before serving wakes everything up.

For garnish, I sprinkle extra cheese cubes, a few raisins, and sometimes a dusting of black pepper. If you want a bit of crunch, add chopped celery or bell pepper just before serving so they stay crisp.

Tip for picnics or parties: keep the bowl over ice or put out half the batch and keep the rest chilled. Food safety matters, especially with creamy salads.

If you enjoy cozy Filipino comfort food, you might also like this tomato-forward Chicken Afritada. It pairs well with the cool creaminess of this salad in a party spread.

Common Questions

How do I cook the chicken for the salad?
Poach boneless chicken breasts in salted water with a bay leaf and peppercorns for 12 to 15 minutes, then cool and shred. Rotisserie chicken works too. Keep it simple to avoid overpowering the dressing.

Why is my dressing runny?
Make sure the macaroni is well drained and not rinsed excessively. Also drain pineapple and relish. If it’s still loose, chill it longer. The pasta will absorb some dressing as it rests.

Can I make Chicken Macaroni Salad ahead?
Yes, this is a make-ahead superstar. Make it a day before, then adjust seasoning and add a splash of mayo before serving. The flavor improves overnight.

What can I use instead of condensed milk?
Use a little sugar or honey, or skip sweetness entirely. You can also increase the relish for a sweet-tangy effect. Start small and taste as you go.

What should I serve with it for a full Filipino spread?
Grilled barbecue, pancit, and lumpia are classic. For something warm and comforting on the side, try a big pot of Filipino chicken sopas. It’s great for guests who want a cozy bowl next to their cold salad plate.

Serving Tips and Easy Tweaks

Make it your own without losing the classic vibe

Chicken Macaroni Salad is flexible, so don’t stress if you’re missing one or two ingredients. I’ve made this with canned chicken in a pinch, and it still turned out great. Here are a few easy tweaks I’ve tried and loved.

Swap the macaroni with small shells or ditalini if that’s what you have. Add a bit of mustard for a subtle tang. Use Greek yogurt for some of the mayo if you want a lighter touch, but keep enough mayo to hold that classic creaminess. If you want more texture, fold in diced bell pepper or crunchy apples just before serving. And if your crowd likes it less sweet, cut the condensed milk and add more pepper and lemon juice instead.

For rainy weekends, I sometimes make a big pot of creamy chicken sopas with vegetables in the morning, then prep this salad in the afternoon. The kitchen smells amazing all day, and you’ve got warm and cold options for everyone.

Why this recipe works

Simple, reliable, and very forgiving

There are a lot of versions out there, and they all have a place at the table. This one nails the balance of creamy, sweet, tangy, and savory without being cloying. Cooling the pasta properly, building the dressing first, and chilling the finished salad are the three steps that make the biggest difference. Once you’ve got those down, you can adapt endlessly. I’ve brought this to birthdays, reunions, and tiny weeknight dinners, and it never fails. It’s the kind of recipe you can memorize after a couple of tries.

Quick recap of the flow: cook the pasta right, mix the dressing in a bowl, fold everything together gently, then let the fridge do the final flavor magic. Keep it cold until serving, and always taste one more time before bringing it to the table. Oh, and label your container in the fridge, or it might mysteriously vanish. That’s how good Chicken Macaroni Salad tends to be.

Ready to make a bowl your family will love

If you’ve been looking for a dependable way to make Chicken Macaroni Salad for parties, potlucks, or a simple Sunday meal, this is it. Keep the pasta al dente, balance the dressing, and don’t skip the chill. If you want another take or a second opinion, check out this helpful guide from Easy Chicken Macaroni Salad – Foxy Folksy for more tips you can compare with mine. Now it’s your turn to make it and tweak it until it tastes like your family’s version. You’ve got this, and I can’t wait to hear how your bowl disappears at the next party.

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