Description
This Filipino Style Chicken Macaroni Salad is a creamy, flavorful twist on the classic macaroni salad. It features tender shredded chicken, cooked elbow macaroni, sweet pineapple, crunchy vegetables, cheddar cheese, and a creamy dressing made with mayonnaise and whipped cream. Perfect as a side dish or a light meal, this salad blends sweet, savory, and tangy flavors that are sure to please.
Ingredients
Scale
Salad 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
Dressing
- 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
- Prepare the ingredients: Finely dice 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 all set and ready to go.
- Cook the chicken: In a pot, place the chicken breast and enough water to cover it. Add ½ teaspoon salt. Bring to a gentle boil, then reduce the heat and let it 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.
- Save the broth: Hold on to the chicken cooking water as you’ll use it to cook the pasta. If there isn’t enough broth for the macaroni, top it up with additional water.
- Cook the pasta: Add the chicken bouillon cube to the broth and bring it to a boil. Add the elbow macaroni and cook as per package directions until al dente. Drain well and let the pasta cool completely.
- Prepare the dressing: In a small bowl, combine mayonnaise, whipped cream, sugar, salt, and ground pepper. Mix until smooth and well combined.
- Bring it all together: In a large mixing bowl, add the shredded chicken, cooled macaroni, onion, carrot, celery, pineapple, cheese, and raisins. Pour in the dressing and mix until everything is well coated.
- Taste and adjust: Taste the macaroni salad and adjust seasoning with more salt, sugar, or pepper if needed to suit your preference.
- Serve: Enjoy immediately, or chill slightly for a cooler, refreshing bite.
Notes
- Soaking the raisins softens them and removes any residual sugar or dirt.
- Use chicken broth instead of water to add more depth of flavor to the macaroni.
- Adjust sugar and seasoning in the dressing according to your taste preferences.
- You can chill the salad for at least 30 minutes to enhance flavor melding and serve cold.
- Substitute whipped cream with sour cream or all mayonnaise for a different texture experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Filipino
Keywords: Filipino chicken macaroni salad, creamy macaroni salad, chicken pasta salad, sweet pineapple macaroni salad, Filipino side dish
