This delicious Filipino style chicken macaroni salad is loaded with tender chicken, pineapple, raisins, and crunchy veggies, all tossed in a creamy mayo dressing. It’s simple to make and has tons of flavor—perfect for parties, potlucks, or family gatherings.
Filipino macaroni salad is all about getting the right balance and texture. It’s creamy, slightly sweet, and really satisfying—one of those dishes people always go back for.
It’s also super easy to customize. Whether you like it a bit sweeter, tangier, or with extra crunch, you can adjust it to match your taste and it still comes out great.
Macaroni salad is a staple at holiday gatherings in the Philippines, but honestly, it’s something you can enjoy any time of year.
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Ingredients You'll Need
Here’s a quick overview of what goes into the salad. Just scroll down to the recipe card below for the full list and measurements.
- Macaroni: Elbow macaroni is the go to choice. Use any brand you like.
- Chicken: A single chicken breast, cooked and shredded.
- Chicken bouillon: I usually toss in a chicken bouillon cube when boiling the pasta. It gives a little boost of flavor. Powder is fine too. If you don't have any, no worries, just salt the water like usual.
- Vegetables: For the veggies just grab some red onion, carrot, and celery. They give the salad a nice crunch and make it look a little more colorful too.
- Pineapple and raisins: These are classic add-ins for Filipino-style macaroni salad. The pineapple adds a juicy bite, and the raisins bring a nice sweetness that blends well with the rest of the flavors.
- Cheddar: Just dice it up into small cubes. It adds a nice creamy and salty touch.
- For dressing: A mix of real mayo and whipped cream, sweetened just a touch with white sugar and seasoned with salt and pepper.
Instructions Step By Step
1. Prepare the ingredients: Finely dice the red onion, carrot, and celery. Dice the pineapple and cheddar cheese into small cubes. Soak the raisins in warm water for 10 minutes to soften and remove any residue, then drain and pat dry. Measure out the dressing ingredients so they’re all set and ready to go.
2. Cook the chicken: In a pot, place the chicken breast and enough water to cover it. Add salt. Bring to a gentle boil, then reduce the heat and let it simmer for about 8 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken, let it cool, then shred into small pieces.
3. Save the broth: Hold on to that chicken water! You'll need it to cook the pasta. If it’s not enough, just top it up with a bit more water.
4. Cook the pasta: Add the chicken bouillon cube to the broth and bring it to a boil. Add the elbow macaroni and cook as per package directions or until al dente. Drain well and let the pasta cool completely.
5. Prepare the dressing: In a small bowl, combine mayonnaise, whipped cream, sugar, salt, and ground pepper. Mix until smooth and well combined.
6. Bring it all together: In a large mixing bowl, add the shredded chicken, cooled macaroni, onion, carrot, celery, pineapple, cheese, and raisins. Pour in the dressing and mix until everything is well coated.
7. Taste and adjust: Taste the macaroni salad and adjust seasoning with more salt, sugar, or pepper if needed to match your preference.
8. Serve: Enjoy immediately, or let it chill slightly for a cooler bite.
How to serve
I could eat this chicken macaroni salad all by itself—no extras needed. But if you’re feeling like adding something on the side, crispy fried chicken or BBQ skewers like Chicken Adana or Chicken Boti Kabab are always a hit. Grilled or baked fish works great if you want to keep it light. Even a hot dog, burger, or Soft-Boiled Egg Sandwich totally works.
Storage
Got leftovers? Keep them in an airtight container and refrigerate—they’ll stay fresh for up to 2 days. For food safety, avoid letting the salad hang out at room temperature longer than 2 hours.
Top Tips
- Don’t overcook the pasta—keep it firm so it mixes well without getting mushy.
- Keep an eye on the chicken—overcooking can make it dry.
- Cool the pasta and chicken first—this keeps the dressing from melting and helps it stay creamy.
FAQs
Totally! Elbow macaroni is the usual choice, but other small shapes like shells, fusilli, or ditalini work just as well.
Absolutely! Leftover rotisserie or pre-cooked chicken works great and saves time. But if you’re feeling a little extra, poaching the chicken fresh is totally worth those extra minutes.
Looking for other recipes like this? Try these:
- Chicken Adobo with Potatoes
- Wingstop Copycat Ranch Dressing
- Easy Mayo Ketchup Sauce
- Prawn Mango Summer Salad
- Easy Asian Cucumber Salad
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Filipino Style Chicken Macaroni Salad
Ingredients
- 2 ½ cups 250g elbow macaroni, uncooked
- 1 medium chicken breast boneless and skinless
- 1 chicken bouillon cube
- ½ teaspoon salt
- water enough to cook the chicken and pasta
- ½ medium red onion finely diced
- 1 medium carrot finely diced
- 2 celery sticks finely diced
- ½ cup pineapple diced
- ½ cup cheddar cheese diced
- ½ cup seedless black raisins
For the dressing
- 1 cup mayonnaise
- ¾ cup whipped cream
- 2 tablespoons sugar or to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon ground pepper or to taste
Instructions
- Prepare the ingredients: Finely dice the red onion, carrot, and celery. Dice the pineapple and cheddar cheese into small cubes. Soak the raisins in warm water for 10 minutes to soften and remove any residue, then drain and pat dry. Measure out the dressing ingredients so they’re all set and ready to go.
- Cook the chicken: In a pot, place the chicken breast and enough water to cover it. Add salt. Bring to a gentle boil, then reduce the heat and let it simmer for about 8 minutes, or until the chicken is cooked through and no longer pink inside. Remove the chicken, let it cool, then shred into small pieces.
- Save the broth: Hold on to that chicken water! You'll need it to cook the pasta. If it’s not enough, just top it up with a bit more water.
- Cook the pasta: Add the chicken bouillon cube to the broth and bring it to a boil. Add the elbow macaroni and cook as per package directions or until al dente. Drain well and let the pasta cool completely.
- Prepare the dressing: In a small bowl, combine mayonnaise, whipped cream, sugar, salt, and ground pepper. Mix until smooth and well combined.
- Bring it all together: In a large mixing bowl, add the shredded chicken, cooled macaroni, onion, carrot, celery, pineapple, cheese, and raisins. Pour in the dressing and mix until everything is well coated.
- Taste and adjust: Taste the macaroni salad and adjust seasoning with more salt, sugar, or pepper if needed to match your preference.
- Serve: Enjoy immediately, or let it chill slightly for a cooler bite.
Notes
- Don’t overcook the pasta—keep it firm so it mixes well without getting mushy.
- Keep an eye on the chicken—overcooking can make it dry.
- Cool the pasta and chicken first—this keeps the dressing from melting and helps it stay creamy.
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