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Chicken Macaroni Salad

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A creamy Filipino-style chicken macaroni salad packed with pineapple, veggies, and raisins—perfect served chilled for holidays or potlucks.

Ingredients

Scale
  • 2 cups dry elbow macaroni (about 8 oz)
  • 2 cups cooked chicken breast, diced (≈ 300 g)
  • 1 cup mayonnaise
  • 1/2 cup sweetened condensed milk
  • 1 cup pineapple tidbits, well drained
  • 1/2 cup diced carrots, blanched
  • 1/2 cup diced celery
  • 1/4 cup sweet pickle relish
  • 1/4 cup raisins
  • 1/4 cup shredded cheddar cheese (optional)
  • Salt and pepper, to taste
  • Water, for boiling

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8–9 minutes. Drain, rinse under cold water, and set aside.
  2. Meanwhile, poach or steam chicken breast until it reaches 74 °C / 165 °F internally, about 12 minutes. Let cool slightly, then dice.
  3. In a large bowl, whisk together mayonnaise and condensed milk until smooth.
  4. Add cooled macaroni, diced chicken, pineapple, carrots, celery, pickle relish, raisins, and cheddar (if using). Gently fold until everything is evenly coated.
  5. Taste and season with salt and freshly ground black pepper.
  6. Cover and refrigerate at least 2 hours (or overnight) to let flavors meld. Serve chilled.

Notes

  • Swap half the mayo for Greek yogurt to lighten the dressing.
  • Leftover roast or rotisserie chicken works great and saves time.
  • Try adding diced bell peppers or grapes for extra color and sweetness.
  • Store in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: Filipino Christmas salad, creamy chicken pasta salad, party potluck

Find it online: https://zesticook.com/chicken-macaroni-salad/