This Filipino Chicken Macaroni Salad is super easy to put together and so tasty.
I love this recipe because I can make a big batch ahead of time for special occasions or just as a meal prep item for meal planning for the week.
In the Philippines, this is a must have dish for our Christmas time feasts and parties. I really like the customization of this dish too, so feel free to add your own ingredients the next time you make it. It is packed with flavour, creamy and topped with cheese to make it extra special.
Like Filipino spaghetti and lasagna this Macaroni Salad is one of the dishes that the Filipino cuisines adapted from the West, added with some extra kick with a Pinoy twist. Try it today!
Why you'll love this recipe
- make a big batch ahead of time.
- easy to customize by adding ham.
- creamy and tasty!
- perfect for Christmas holidays.
Ingredients Needed
Ingredient Notes
- Macaroni: we are using elbow macaroni.
- Chicken: shredded breast or boneless thighs works fine.
- Carrots: 1 large carrot, peeled and finely diced.
- Raisins: about 1 cup of raisins. This is a must haves in pinoy style.
- Onion: red is preferred or white onion works fine too.
- Bell Pepper: red or green bell pepper.
- Pineapple: 1 small can tidbits or crushed works okay.
- Mayonnaise: I used regular Mayo. Feel free to use light Mayonnaise if you like. There is also vegan options out there.
- Sweet Relish: adds extra flavour.
- Cheese: you can use eden or cheddar cheese.
Step-by-step Instructions
Step 1. Boil chicken breast for 15-20 minutes until cook through. Let it cool and shred chicken using fork or hand. Set aside.
Step 2. Cook elbow macaroni in lightly salted water or according to packaging instructions. Drain well and set aside.
Step 3. Meanwhile prepare other ingredients, peel and dice carrots, onion and remove seeds of bell pepper then dice.
Step 4. In a large bowl, combine macaroni, shredded chicken, raisins, carrots, bell peppers, onion, pineapple tidbits, mayo, sweet relish, and shredded cheese. Gently stir together until evenly distributed.
Step 5. Season with salt and pepper to taste. Refrigerate for 1 hour to cool completely and allow ingredients to meld.
Helpful Tips
- Make sure not to overcook the pasta: If you overcook your macaroni noodles they will be too soft and when you try to put together your salad they could be sticky.
- Mix salad in a big bowl: I have found out when preparing this salad before that mixing in a big bowl will prevent you from spilling over the edges when mixing all the ingredients together. Mix in large bowl and transfer to a serving dish if you can.
- Blanch the carrots: after parboiling carrots make sure to soak them in ice cold water to keep them tender crisp.
- Cool ingredients completely before mixing. for food safety, allow ingredients to cool completely.
- Chill in a refrigerator. it's best to chill macaroni salad at least 1 hour or so. It will help the ingredients to meld and to achieve creamier consistency.
Storing
- Store in airtight container and refrigerate up to 3 days . Don't leave it long at room temperature.
- Freezing is not recommended.
Must Try Filipino Dishes
- coconut milk chicken adobo
- filipino style carbonara
- easy filipino spaghetti
- sweet and sour tilapia
- filipino style lasagna
- chicken adobo
Did you make this Filipino Chicken Macaroni Salad today? I’d love to hear on the comment section below. Or let’s get social! Follow and tag me on Facebook and Instagram.
Recipe
Filipino Chicken Macaroni Salad
Ingredients
- 2 cups elbow macaroni
- 1 lb chicken breast
- 1 cup carrots peeled and finely diced
- ¼ cup white onion peeled and finely chopped
- 1 cup raisins
- ½ piece green bell pepper seeded and finely diced
- 1 can (20 ounces) pineapple tidbits drain juice
- 2 cups mayonnaise
- ¼ cup sweet relish
- ¾ cup cheddar cheese cubed and shredded
- salt and pepper to taste
Instructions
- In over medium pot, add about 6-8 cups of water and 1 teaspoon of salt. Bring it to boil. Add and cook macaroni noodles according to package instructions. Drain well and allow to cool completely.
- In a pot add chicken and water enough to cover. Bring it to boil and remove scums that floats on top. Cover and simmer for 15 minutes or until chicken cook through. Drain, cool and shred. Set aside.
- Meanwhile prepare other ingredients, peel and dice carrots, onion and remove seeds of bell pepper then dice.
- In a pot, bring water to a boil. Add diced carrots and cook for 30 second until tender. Scoop carrots with strainer and transfer to ice cold water to soak. Drain and set aside.
- In a large bowl, combine macaroni, shredded chicken, raisins, carrots, bell peppers, onion, pineapple tidbits, mayo, sweet relish, and shredded cheese. Gently stir together until evenly distributed.
- Season with salt and pepper to taste. Refrigerate for 1 hour to cool completely and allow ingredients to meld.
Notes
- Make sure not to overcook the pasta: If you overcook your macaroni noodles they will be too soft and when you try to put together your salad they could be sticky.
- Mix salad in a big bowl: I have found out when preparing this salad before that mixing in a big bowl will prevent you from spilling over the edges when mixing all the ingredients together. Mix in large bowl and transfer to a serving dish if you can.
- Blanch the carrots: after parboiling carrots make sure to soak them in ice cold water to keep them tender crisp.
- Cool ingredients completely before mixing. for food safety, allow ingredients to cool completely.
- Chill in a refrigerator. it's best to chill macaroni salad at least 1 hour or so. It will help the ingredients to meld and to achieve creamier consistency.
Tanner says
The BEST macaroni salad. Loved it