Description
A delightful Filipino macaroni salad featuring creamy, tangy, and sweet flavors, perfect for any gathering.
Ingredients
Scale
- 2 c. uncooked elbow macaroni pasta
- 1 c – 1.5 c. mayonnaise
- 1/4 c. sweet pickle relish
- 1 c. shredded chicken
- 1 (15 oz) can pineapple rings (sliced thinly)
- 1/2 c. canned corn (optional)
- 1/2 c. cheddar cheese (diced in cubes)
- 2 small carrots (diced)
- 1/4 c. raisins
- 1/2 tsp salt (or to taste)
- 1 tsp chicken bouillon paste
- 2 c. chicken broth
Instructions
- Start by boiling the chicken in a mix of half chicken broth and half water until cooked thoroughly.
- Allow the chicken to cool before shredding it by hand or using a mixer.
- Cook the elbow macaroni according to the package instructions, then allow it to cool completely.
- Boil the diced carrots until cooked but still firm, then cut into small squares.
- Cube the cheddar cheese into small squares.
- In a small bowl, combine salt, mayonnaise, and bouillon paste, mixing until smooth.
- In a large bowl, mix together all the cooked ingredients: macaroni, chicken, pineapple, corn, cheese, carrots, pickle relish, and raisins.
- Chill the mixture in the refrigerator for at least an hour before serving.
Notes
For best flavor, prepare a day in advance and allow the salad to sit in the fridge. Adjust the sweetness level by reducing the sweet pickle relish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg