Name: Filipino Style Chicken Macaroni Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 2 ½ cups (250g) elbow macaroni, uncooked; 1 medium chicken breast (boneless and skinless); 1 chicken bouillon cube; ½ teaspoon salt (for cooking chicken); Water (enough to cook the chicken and pasta); ½ medium red onion, finely diced; 1 medium carrot, finely diced; 2 celery sticks, finely diced; ½ cup pineapple, diced; ½ cup cheddar cheese, diced; ½ cup seedless black raisins; 1 cup mayonnaise; ¾ cup whipped cream; 2 tablespoons sugar (or to taste); ½ teaspoon salt (or to taste); ¼ teaspoon ground pepper (or to taste)

Introduction

Filipino Style Chicken Macaroni Salad is a creamy and flavorful dish perfect for gatherings or a comforting meal. It combines tender chicken, crisp vegetables, sweet pineapple, and a rich dressing that balances sweetness and tanginess. This easy-to-make salad is a favorite across many Filipino households.

A close-up image of a curly macaroni salad served in a white patterned bowl, showing a creamy white sauce coating the small macaroni pieces. Mixed within the pasta are small cubes of orange carrot, green peas, bits of red onion, and dark blue-black raisins, adding pops of color and texture throughout the dish. The macaroni pieces have a slightly shiny surface with a smooth, creamy look from the dressing. The bowl is placed on a white marbled texture surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (250g) elbow macaroni, uncooked

1 medium chicken breast (boneless and skinless)

1 chicken bouillon cube

½ teaspoon salt

Water (enough to cook the chicken and pasta)

½ medium red onion (finely diced)

1 medium carrot (finely diced)

2 celery sticks (finely diced)

½ cup pineapple (diced)

½ cup cheddar cheese (diced)

½ cup seedless black raisins

1 cup mayonnaise

¾ cup whipped cream

2 tablespoons sugar (or to taste)

½ teaspoon salt (or to taste)

¼ teaspoon ground pepper (or to taste)

Instructions

Step 1: Prepare the ingredients by finely dicing the red onion, carrot, and celery. Dice the pineapple and cheddar cheese into small cubes. Soak the raisins in warm water for 10 minutes to soften and remove any residue, then drain and pat dry. Measure out the dressing ingredients so they’re ready to go.

Step 2: In a pot, place the chicken breast and enough water to cover it. Add ½ teaspoon of salt. Bring to a gentle boil, reduce the heat, and simmer for about 8 minutes or until the chicken is cooked through and no longer pink inside. Remove the chicken, let it cool, then shred into small pieces.

Step 3: Reserve the chicken broth from the pot; it will be used to cook the pasta. If there isn’t enough liquid, top it up with additional water.

Step 4: Add the chicken bouillon cube to the broth and bring it to a boil. Add the elbow macaroni and cook according to package directions or until al dente. Drain well and let the pasta cool completely.

Step 5: In a small bowl, combine mayonnaise, whipped cream, sugar, salt, and ground pepper. Mix until smooth and well combined to make the dressing.

Step 6: In a large mixing bowl, combine shredded chicken, cooled macaroni, diced onion, carrot, celery, pineapple, cheddar cheese, and drained raisins. Pour in the dressing and mix until everything is evenly coated.

Step 7: Taste the salad and adjust seasoning with more salt, sugar, or pepper if needed to suit your preference.

Step 8: Serve immediately or chill for a cooler, refreshing bite.

FAQs

Can I use other types of pasta for this salad?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells or rotini, but make sure to cook them until al dente to maintain the right texture.

Is it necessary to soak the raisins in warm water?

Soaking softens the raisins and removes any residue, helping them blend better with the salad. However, if you’re short on time, you can skip this step.