Filipino-style Macaroni Salad
User Reviews
3.6
Filipino-style Macaroni Salad
Description
This macaroni salad starts with al dente elbow macaroni cooked until firm to the bite, ensuring it holds up well when mixed with multiple ingredients. Chicken breast is gently poached to retain moisture, then shredded to add lean protein. Diced ham and hard-boiled eggs contribute additional savory notes and texture.
Blanched carrots add a slight crunch and bright color, while crushed pineapple and raisins provide sweet bursts. Processed cheese cubes add creaminess along with the mayonnaise and sweetened condensed milk dressing. Sweet pickle relish and diced onions introduce tangy and aromatic elements. The combination yields a creamy and slightly sweet salad with a balanced flavor and mix of textures.
After assembling, the salad is chilled for at least an hour allowing flavors to meld and the dressing to thicken, resulting in a cohesive dish. This salad serves well as a side for various meals, especially during gatherings or holidays.
Cook macaroni until just firm to keep texture after mixing with ingredients.Poach chicken gently instead of boiling to keep meat moist and tender.Blanch carrots briefly and shock in ice water to preserve color and crispness.Include sweetened condensed milk in the dressing to add creaminess and a touch of sweetness that balances savory elements.Allow all components to cool thoroughly before mixing for food safety and best texture.Chill the salad for an hour to thicken the dressing and develop flavors before serving.
Ingredients
- 1 pound elbow macaroni uncooked, medium
- 1 pound chicken breast boneless, skinless; or thigh meat
- 1 carrot large, peeled and diced
- 1 cup ham cubed
- 6 egg hard-boiled, peeled and coarsely chopped
- 1 can pineapple crushed, 14 ounces
- 1 cup processed cheese aka Eden or Velveeta Cheese, cubed
- ½ cup pickle relish sweet
- 1 cup raisins
- 1 onion peeled and diced
- 1 ½ cups mayonnaise
- ½ cup sweetened condensed milk
- salt to taste
- black pepper to taste
Instructions
- In a pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook according to package directions for about 8 to 9 minutes or until firm to bite. Drain well and allow to cool completely.
- In a pot, add chicken meat and enough water to cover. Bring the water to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 15 to 20 minutes or until cooked through. Drain from the liquid, allow to completely cool and shred. Set aside.
- In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
- In a large bowl, combine macaroni, chicken, carrots, ham, eggs, crushed pineapple including packing juice, cheese, sweet pickle relish, raisins, onions, mayonnaise, and sweetened condensed milk. Gently stir together until evenly distributed.
- Season with salt and pepper to taste. Refrigerate for about 1 hour to cool completely and to allow flavors to meld.
Notes
- Cook macaroni until just firm to hold texture when mixed.
- Poach chicken gently to retain moistness.
- Blanch carrots quickly for color and crispness.
- Use sweetened condensed milk for balanced creaminess and sweetness.
- Cool ingredients completely before mixing for food safety.
- Refrigerate salad to thicken and meld flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 57g | 19% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 149mg | 50% |
| Sodium | 812mg | 34% |
| Potassium | 580mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 186mg | 19% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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