Filipino Macaroni Salad: Creamy Chicken Macaroni Salad with Pineapple and Raisins
Filipino macaroni salad is elbow macaroni tossed with shredded chicken, pineapple, raisins, carrots, cheese and a sweet mayonnaise dressing. It is creamy, a little sweet and a little tangy, and eaten cold.
About Filipino Macaroni Salad
Macaroni salad is a staple of Filipino parties, fiestas and Christmas Eve. Unlike the savory American version, the Filipino one has a sweet side: pineapple, raisins and a little condensed milk sit with the chicken, cheese and sweet pickle relish. It makes a side dish and a kind of dessert at once, and kids and adults both reach for it first.
The recipe has a long list of ingredients, but nothing in it is difficult. Cook the macaroni, boil and shred the chicken, chop the rest and mix. The key is a good chill: the dressing needs a few hours to soak into the pasta.
Ingredient notes
- Elbow macaroni: cook it just past al dente so it stays soft once cold, since the pasta keeps absorbing the dressing.
- Chicken breast: boiled with a little salt and shredded. Save a few tablespoons of the broth to loosen the salad.
- Pineapple tidbits and raisins: give the sweet notes. Drain the pineapple well.
- Sweet pickle relish: adds tang and balances the sweetness.
- Mayonnaise and condensed milk: the dressing. Use a plain, creamy mayonnaise.
- Cheddar cheese and carrot: for color and a little bite.
Tips for the best Filipino Macaroni Salad
- Cool the pasta before mixing. Warm macaroni makes the mayonnaise oily.
- Save the dressing. Hold a few spoonfuls back and stir them in just before serving; the pasta absorbs a lot overnight.
- Drain the pineapple. Extra juice thins the dressing.
- Chill at least 4 hours. The salad is much better the next day.
What to serve with Filipino Macaroni Salad
Serve cold as a side with fried chicken, Pork Barbecue or Lechon Kawali. At Christmas it sits next to Filipino Fruit Salad on the buffet.
Variations and substitutions
- Ham macaroni salad: replace the chicken with diced ham.
- Less sweet: leave out the condensed milk and cut the raisins in half.
- With egg: fold in two chopped hard-boiled eggs.
- With fresh vegetables: add diced celery or red bell pepper.
Storing and reheating
Keep covered in the refrigerator for up to 3 days. Stir in a spoonful of mayonnaise or milk to loosen it before serving. Do not freeze.
Frequently asked questions
Why is my macaroni salad dry?
The pasta absorbed the dressing. Stir in a little more mayonnaise or a splash of the chicken broth before serving.
Is it served as a dessert or a side dish?
Both. In many families it is eaten as a side with the main meal and again as a sweet treat.
Can I use other pasta?
Yes, small shells or rotini work, but elbow macaroni is traditional.
