Filipino-inspired Macaroni Salad is a must for any celebration or party! It’s packed with chicken, cheese, ham and pineapple crushed for an incredibly delicious and hearty food item that’s guaranteed to be a hit with the crowd.
- Tips for a successful experience
- For how long do you have to keep macaroni salad?
- Serve suggestions
- More side dish recipes
- Filipino-style Macaroni Salad
As spaghetti pasta, the Filipino-style macaroni salad is among the meals we took from the west and then gave the dish our Pinoy twist. With exotic flavours, it’s an ideal fit for our taste.
The recipe was originally published in September 2013 however, I’m changing it up today, with fresh pictures and cooking tips since the season of Christmas is nearing its arrival. It’s not a Filipino celebration or gathering that would be incomplete without the chicken macaroni and if I do say my own words, this version of mine is the mother of macaroni salads!
A delicious selection of delicious pasta, chicken shredded with ham, cheese, and cubes and crushed pineapples, sweet fruits, chopped carrots and eggs that have been chopped It’s a variety of tastes and textures that your guests won’t be able to resist. They’ll be waiting to get their second help. Thirds!
It’s good to know that this macaroni salad recipe is easily multiplied (or tripled) to feed a large number of people and is able to be prepared ahead for a less stressful entertaining.
- Don’t cook the pasta too long. It is tossed around with a lot of mixed ingredients and you need it to be as firm as possible to stand up.
- The chicken is poached, instead rather than “boiled”. This method of cooking that is gentle guarantees that the meat will be succulent and moist, not dried and stringy. I prefer boneless chicken breasts. However, a mixture of white and dark meats is a good choice as well.
- Clean the carrots. Similar to poaching chicken, this process makes an enormous difference. After boiling the parboil in hot water and immediately shocking them with cold water, the vegetables remain fresh and tender-crisp.
- Include your preferred mix-ins. I like to chop sweet gherkin pickles to add a bit of crunch, but you can also switch out the sweetness with a sweet pickle relish. You are free to play around with other additions like chopped bell peppers and celery for flavour and hue.
- Do not leave out condensed milk! It gives the dish a creamy taste and a hint of sweetness, which balances out the flavorful flavours that the food has.
- Let the food items cool completely. To ensure food safety, let the pasta and the ingredients completely cool before mixing.
- Refrigerate for at least an hour before chilling. The pasta salad is somewhat loose when it is first mixed, but it will become very thick after about an hour in the refrigerator. I’m sure people will be eager to eat it, but give the pasta salad a few hours to completely cool and then meld.
How long do you have to keep the macaroni salad?
- Although you can prepare the salad ahead of time I wouldn’t suggest keeping it in the refrigerator at room temperature for longer than 2 hours or more than three weeks in the fridge because of food safety concerns. Eggs, mayo and other protein-rich ingredients will spoil more quickly than other foods.
- However, due to the way the food ingredients are prepared the chicken macaroni salad will not freeze well. The oils and fats contained in mayonnaise degrade and lose their creaminess when frozen and then thawed.
The Filipino-inspired macaroni salad is an excellent side dish for special occasions or celebrations for the holidays. It’s also a wonderful option for picnics, barbecues and potlucks.
If you’re in search of more festive salads, you can enjoy similar flavours in the form of potatoes! Or try my pasta fruit salad for a delicious Noche Buena dessert option. If you like tuna, I’ve got you covered, too!
More side dish recipes
Filipino Mango And Tomato Salad
- 1 pound of uncooked medium elbow macaroni
- 1 one-pound boneless, skinless and skinless chicken breasts or thighs meat
- 1 large carrot peeled and chopped
- 1 cup of ham, cubed
- 6 hard-boiled eggs peeled and then coarsely chopped
- 1 can (14 Ounces) of crushed pineapple
- 1 Cup Eden or Velveeta Cheese cubes
- 1 cup of sweet pickle relish
- 1 cup raisins
- 1 onion diced and peeled
- 1 1/2 cups mayonnaise
- Half cup of sweetened condensed milk sweetened
- Salt and pepper as desired
- In a large pot on medium-high heat, bring 4 quarts of salted water boiling. Add macaroni, and cook according to the directions on the package for eight to nine minutes, or till the macaroni is firm to bite. Then drain well and let completely cool.
- In a saucepan put in the chicken with enough water to fill. Then, bring the liquid to a simmer, skimming the scum that is floating over the top. Reduce heat, cover and let it simmer for fifteen to twenty minutes or so until it is cooked. The liquid should be removed Allow to cool completely and then shred. Set aside.
- In a large pot prepare water and bring it to an even boil. Add chopped carrots and cook for approximately 30 seconds. With a spoon that is slotted, take them out of the water and then put them into an ice bath to cool. Take it off and put it aside.
- in a bowl mix chicken, macaroni and ham, carrots, egg, crushed pineapple with packing juice sweet pickle relish, cheese and onions, raisins mayonnaise, and sweetened condensed milk. Mix gently until uniformly all over.
- Add salt and pepper according to your preference. Then, let it sit for approximately one hour to let it cool completely and allow flavours to mix.
Calories: 600kcal, Carbohydrates: 57g, Protein: 24g, Fat: 30g, Saturated Fat: 7g, Cholesterol: 149mg, Sodium: 812mg, Potassium: 580mg, Fiber: 2g, Sugar: 18g, Vitamin A: 1375IU, Vitamin C: 5.6mg, Calcium: 186mg, Iron: 1.7mg“This website offers approximate nutrition information to aid in your decision-making and as a service only. The nutrition data is collected primarily via data from the USDA Food Composition Database, whenever it is available, or other calculators online.”