Filipino-style Macaroni Salad is a must for any party or celebration! It's loaded with chicken, ham, cheese, and crushed pineapple for a hearty and delicious side dish that's sure to be a crowd favorite.
Like spaghetti, Filipino-style macaroni salad is one of the dishes we adapted from the west and gave our Pinoy twist. Bursting with tropical flavors, it's the perfect fit for our tastes.
This recipe was first published in September 2013, but I am giving it a little makeover today with new photos and cooking tips because, well, Christmas is almost here. No Filipino party or gathering is complete without chicken macaroni, and if I may say so myself, this version of mine is THE mother of all macaroni salads!
With a delicious assortment of hearty pasta, shredded chicken, cubed ham and cheese, crushed pineapples, plump raisins, diced carrots, and chopped eggs, it's an array of flavors and textures your guests wouldn't be able to get enough of. They will be lining up for seconds. Or thirds!
Good thing this macaroni salad recipe can be easily doubled (or tripled) for a large crowd and can be prepped in advance for less-stress entertaining.
Helpful tips
- Do not overcook the macaroni. It gets tossed with a huge amount of mixed-ins, and you want it firm enough to hold up.
- Poach the chicken instead of "boil."ย This gentle cooking method ensures the meat is moist and succulent instead of dry and stringy. I like to use boneless chicken breasts, but aย combination of dark and white meat will work well, too.
- Blanch the carrots. Like poaching the chicken, this step makes a big difference. The vegetables stay vibrant and tender-crisp by parboiling in hot water and immediately shocking in iced water.
- Do not skip the condensed milk! It adds creaminess and a touch of sweetness, which counterbalances the savory flavors of the dish.
- Cool the ingredients completely. For food safety, allow the pasta and ingredients to cool completely before mixing.
- Chill in the refrigerator. The pasta salad will be a little loose when first combined, but it will thicken beautifully after an hour or so in the fridge. Everyone will be excited to dig in but give it a little time to cool completely and meld.
- Add your favorite mix-ins. l like to dice sweet gherkin pickles for extra crunch but feel free to swap sweet pickle relish. Feel free to experiment with other add-ins such as chopped bell peppers or celery for flavor and color.
How long can you keep macaroni salad
- Although you can prep the salad in advance, I don't recommend keeping it at room temperature for more than 2 hours or more than 3 days in the refrigerator due to food safety. With mayo, eggs, and other protein-rich ingredients, it will spoil quicker than most foods.
- Unfortunately, due to the nature of the ingredients, this chicken macaroni salad does not freeze well. The fats and oils in the mayonnaise break down and lose creaminess when frozen and thawed.
Serving suggestions
Filipino-style macaroni salad is a delicious side dish for special occasions or celebrations. It's also a great addition to picnics, BBQs, and potlucks.
If you're looking for more festive salads, enjoy the same flavors in potato form! 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
Ingredients
- 1 pound uncooked medium elbow macaroni
- 1 pound boneless, skinless chicken breast or thigh meat
- 1 large carrot, peeled and diced
- 1 cup ham, cubed
- 6 hard-boiled eggs, peeled and coarsely chopped
- 1 can (14 ounces) crushed pineapple
- 1 cup Eden or Velveeta Cheese, cubed
- ยฝ cup sweet pickle relish
- 1 cup raisins
- 1 onion, peeled and diced
- 1 ยฝ cups mayonnaise
- ยฝ cup sweetened condensed milk
- salt and 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 theย 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
- Do not overcook the macaroni. It gets tossed with a huge amount of mixed-ins, and you want it firm enough to hold up.
- Poach the chicken instead of "boil."ย This gentle cooking method ensures the meat is moist and succulent instead of dry and stringy. I like to use boneless chicken breasts, but aย combination of dark and white meat will work well, too.
- Blanch the carrots. Like poaching the chicken, this step makes a big difference. The vegetables stay vibrant and tender-crisp by parboiling in hot water and immediately shocking in iced water.
- Do not skip the condensed milk! It adds creaminess and a touch of sweetness, which counterbalances the savory flavors of the dish.
- Cool the ingredients completely. For food safety, allow the pasta and ingredients to cool completely before mixing.
- Chill in the refrigerator. The pasta salad will be a little loose when first combined, but it will thicken beautifully after an hour or so in the fridge. Everyone will be excited to dig in but give it a little time to cool completely and meld.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Ramon says
Very good, everyone loved it.
Atom Zapple says
Very similar to my ex's (she was a Pinay)! She never used raisins or egg though. I roasted my bone-in chicken like she did for pancit canton in a vinegar, sugar, ginger and "golden mountain" soy sauce like she used to. She would make the mac salad if she had too much chicken leftover. "Just like Ex used to make" lol. The only difference is she added a few dashes of cayenne to jazz it up.
Aurora A says
Iโve used this recipe twice now and have gotten rave reviews everytime! Maraming salamat!!
Elaine Schaller says
My favorite Filipino-Hawaiian chicken salad! Thank you so much for sharing ๐