Chicken Macaroni Salad
A creamy, sweet-salty Chicken Macaroni Salad loaded with textures that make every bite satisfying, perfect for any Filipino gathering.
Servings: 8 servings
Calories: 350kcal
Ingredients
Main 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.
Instructions
Cook Macaroni
- Salt the water generously. Use a big pot of water and salt it until it tastes like the sea.
- Cook just to al dente, following package time, then taste at the lower end.
- Cool it down quickly by spreading the macaroni on a tray. Toss with a tablespoon of mayo or a drizzle of oil to prevent clumping.
Add Chicken and Mayo
- 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.
- Add the cooled macaroni and gently fold until coated, then add chicken, relish, pineapple, carrots, onion, raisins, and cheese.
- Taste and adjust with more salt, pepper, or a splash of lemon juice if needed.
Mix and Chill
- Let the salad rest, covered, in the fridge for at least 4 hours or ideally overnight.
- Before serving, give it a gentle stir and taste again to adjust seasoning.
- For garnish, sprinkle extra cheese cubes, a few raisins, and a dusting of black pepper.
Notes
This salad is flexible with ingredients, allowing for modifications. It's a fantastic make-ahead dish that improves in flavor overnight.