Tuesday, January 31, 2012

Sweet Macaroni Salad (Pinoy Style)

This is a borrowed photo from Google Images

My son used to like Macaroni Salad before but he doesn't like it anymore. I really don't have an idea why. Anyway, I would like to share this recipe I got from FilipinoFoodRecipes.

You will need:

5 cups Elbow Macaroni, cooked per package instruction
3 cups cooked and shredded Chicken Breast
2 cups Mayonnaise
1 condensed milk
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 Eden Cheese, cubed (optional)
a dash of Salt and Ground Pepper


1. Mix all the ingredients together.
2. Refrigerate for a couple hours before serving.
3. Serve cold.


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.

Thanks for visiting!

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