Filipino Macaroni Salad

Chicken Macaroni Salad with Pineapple and Raisins


The Filipino Macaroni Salad is truly distinct and one of its kind.

Though it has the usual ingredients of a regular macaroni salad like elbow macaroni, mayonnaise and chicken --

-- we have a whole lot more, out of the ordinary, additions into it : pineapple tidbits, raisins, carrots, pickle relish, raw onions, and cheese.

It's a combination of different tastes and textures -- creamy from the mayo, sweet and tangy from the pineapple and pickle relish, chewy from the pasta, with a little crunch from the carrots and onions.

Personally, I don't like the taste of raw onion so I omit it, and for me, the cheese doesn't add much to the taste so I drop that ingredient as well so you will notice it as optional in the recipe.

Did you know that the term Macaroni doesn't refer solely to elbow macaroni? It doesn't refer to the shape of the pasta but to the type of dough the noodle is made from, the durum wheat.

So you could possibly find a different kind of pasta with a marked box say 'Spaghetti, Enriched Macaroni Product' which means it's made from durum semolina flour.

But don't get confused, macaroni always refers to elbow macaroni. We say Mac n Cheese or Macaroni Salad, and we know it's with the elbow shaped pasta.

Try serving someone a Macaroni Salad with Spaghetti noodle instead of the Elbow because the 'box' says it's also macaroni product -- he will tell you you're losing your mind.

YOUR FILIPINO MACARONI SALAD SHOPPING LIST:

  • Elbow Macaroni
  • Chicken Breast
  • Pickle Relish
  • Canned Pineapple Tidbits
  • Raisins

IN THE PANTRY:

  • Mayonnaise
  • Carrot
  • Onion (optional)
  • Cheddar Cheese (optional)
  • Salt and Pepper


INGREDIENTS

  • 5 cups Elbow Macaroni, cooked per package instruction
  • 3 cups cooked and shredded Chicken Breast
  • 2 cups Mayonnaise
  • 1/4 cup Pickle Relish
  • 1 small 8 oz. can Pineapple Tidbits, drained
  • 1/2 cup Raisins
  • 2 pieces Carrot, shredded or finely chopped
  • 1 medium Onion, chopped finely (optional)
  • 1/2 cup Cheddar Cheese, cubed (optional)
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Pepper


1  Mix all the ingredients together.

2 Refrigerate for a couple hours before serving.

3 Serve cold.


BENG'S TIPS

  • The elbow macaroni and shredded chicken has to be cooled down completely before adding with the mayonnaise.
  • The carrot, as in any other salad, is raw and not cooked at all. Its crunch gives a nice texture contrast, and it's good for the body.
  • Try to squeeze as much of the liquid out of the pineapple tidbits, you don't want your salad to be watery.
  • Another nice addition to the salad is roasted, chopped nuts.  Add either cashew or almonds for added crunchy texture.



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