Chicken Macaroni Salad
Best Chicken Macaroni Salad, a Filipino-style easy salad recipe. It’s creamy with a hint of sweetness from the pineapple and tanginess of the pickle relish.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g chicken breast
- 3.5 l water
- 500 ml water
- 1 cup carrot(s)
- 200 g macaroni
- 1 tbsp salt
- 1 tsp oil
- 1.5 cups processed cheddar
- 2 tsp salt
- 1 cup pineapple cubes
- 0.5 cup pickled cucumber
- 1 tsp black pepper
- 2 cups mayonnaise
Instructions
- 1
In a pot of boiling water, cook the chicken breast for 15 minutes or until the chicken is no longer pink on the inside. Once done, shred the chicken.
- 2
In another pot of boiling water, cook the carrot for 8 minutes. Once cooked, peel the skin and dice it into small chunks. Avoid cooking the carrot for too long or it will turn mushy.
- 3
In a deep pot, cook water to a rolling boil over high heat. Sprinkle salt and cooking oil before adding macaroni. You may use the water from cooking the chicken in Step 1 for more flavour. Stir every 3 minutes to prevent noodles from sticking to the pot. Cook for about 10 minutes or until al-dante. Rinse with cold water and drain before setting aside.
- 4
Chop cheese into small cubes, similar to the size of the cubed carrots.
- 5
Mix the room-temperature carrots and macaroni along with cheese, pineapple, pickled cucumber and mayonnaise evenly. Season with some salt and pepper to taste. Cover and store in the refrigerator for at least an hour before serving.