Description
Filipino Macaroni Salad is a creamy, slightly sweet, and colorful pasta dish made with shredded chicken, pineapple, vegetables, raisins, and a rich mayo-based dressing. Perfect for parties, holidays, or as a cold side dish, it’s a beloved Filipino classic packed with flavor and texture.
Ingredients
Scale
- 1 pound elbow macaroni, cooked and cooled
- 2 cups cooked chicken, shredded
- 1 cup pineapple tidbits, drained
- 1 cup carrots, diced and blanched
- 1 cup green peas, thawed
- 1/3 cup sweet pickle relish
- 1/2 cup raisins
- 2 cups mayonnaise
- 1/4 cup condensed milk
- Salt and pepper to taste
Instructions
- In a large bowl, combine cooked macaroni, shredded chicken, carrots, peas, pineapple, raisins, and pickle relish.
- In a separate bowl, mix mayonnaise and condensed milk until smooth.
- Pour the dressing over the salad ingredients and mix until everything is well coated.
- Season with salt and pepper to taste.
- Cover the bowl and chill in the refrigerator for at least 2 hours or overnight.
- Stir gently before serving and adjust seasoning if needed.
Notes
- Use full-fat mayonnaise for the best creamy texture.
- Drain all canned or frozen ingredients well to prevent watery salad.
- Chill the salad for several hours to develop deeper flavor.
- You can prep ingredients a day ahead and combine later.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 10g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg