I was in the middle of sharing the photo of my cheese pineapple sandwich on Facebook (like me there, pretty please?) when it dawned on me that I haven’t really gone into many sandwich spreads here at Kawaling Pinoy as I should. We, Filipinos, love our rice like the next Asian but we do live on bread just as well. Sandwiches are as much a part of our food culture as rice and noodle dishes. Pandesal with coco jam? Breakfast bliss. Cheese pimiento on tasty bread? Popular party fare. Monay with peanut butter? Classic afternoon merienda.
Growing up, my favorite school baon was chicken salad sandwich spread generously slathered between slices of tasty bread. I guess the habit followed me over the years as to this day, I always pack a small container to work for my midday breaks. If you notice, my chicken salad is basically the same as my macaroni salad, sans the pasta. I just love the interplay of flavors here, with the chopped eggs, crisp celery, crushed pineapple, condensed milk, sweet relish and creamy mayo marrying well with chunky chicken. Have this in the kiddos’ lunch bag today, they’ll surely be the envy of the class.
- 1 (3 pounds) whole chicken
- 1 teaspoon salt
- 2 bay leaves
- 3 cloves garlic, peeled and smashed
- ½ teaspoon pepper corns
- 3 hard boiled eggs, peeled and chopped
- 1 cup crushed pineapple
- ½ cup sweet relish
- 1 medium onion, peeled and chopped
- 2 stalks celery, chopped
- 1 cup mayonnaise
- 2 tablespoons condensed milk
- salt and pepper to taste
- In a pot, place chicken meat in a single layer. Add salt, bay leaves, garlic and pepper corns. Add enough cold water to cover meat for about 1-inch. Bring the water to a boil over medium heat and then lower to a simmer. Cover and continue to simmer chicken for about 30 to 40 minutes or until cooked through. Drain from liquid and allow to completely cool. Discard bones and skin. Shred meat.
- In a large bowl, combine chicken meat, eggs, crushed pineapple, sweet relish, onions, celery, mayonnaise and condensed milk. Stir well to combine. Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.
Hi ms lalaine! Is it ok not to put eggs?
Hello Krissy
Yes, it’s fine, you don’t have to put eggs. I like to add eggs to cheaply extend portions and also to make it a little creamier. 🙂
Laine,
If I skip the pineapple and condensed milk will it make a big difference on the taste?
Hello zel,
I like adding crushed pineapple as the tang/acidity cuts through the richness of the spread. The condensed milk is to make it sweeter and creamier. You can, of course, replace the milk with a bit of sugar and add a litle sweet relish to balance the flavor.
this looks like a great recipe and is something i’m definitely trying. how long does this keep?
Hello Veronica
It will keep in the fridge for about 3 days. I won’t keep it longer than that because of the mayonnaise and eggs. Hope you give it a try, it’s delicious!
Thanks for sharing this recipe, it’s really good and tasty!
I make this at home, too. Our family love pairing it with pandesal and sliced bread. Yummy in every bite! Next time, I’ll follow this recipe that uses a bit of condensed milk and some crushed pineapple, for a change. 🙂
Hi Edel
I like to add condensed milk and pineapples for a touch of sweet and tangy. Hope you give it a try, masarap with pandesal 🙂
nice one. thanks for sharing
You’re welcome, Teepee 🙂
now this is one neat recipe to share, and very easy too. i remember, when we were still in high school, we used to sell diff. kinds of sandwiches in school, that’s where i get my baon, (yung extra sandwich), my mom will make the palaman (filling) of chicken, or tuna or burger. today, i can share your recipes to my kids so they can use it also for their TLE classes. thanks so much ms Lallaine for sharing your ideas and tips also. More power 🙂