Chicken And Pineapple Macaroni Salad Filipino Style Recipes

CHICKEN POTATO SALAD

Steps:

• Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
• Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
• In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
• Drain chicken from liquid, allow to completely cool, and shred. Set aside.
• In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
• In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
• Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

FILIPINO CHICKEN MACARONI SALAD

Steps:

• In boiling water, add chicken breasts and salt. Boil the chicken until tender. Drain water from chicken. Let cool, then manually shred chicken using fingers or fork. Set aside.
• In boiling water, add macaroni. Cook the macaroni al dente according to package instructions. Drain water from the macaroni. Let the macaroni cool down and set aside.
• In a large bowl, combine chicken and macaroni together.
• Add the rest of the ingredients together until well blended.
• Chill in the fridge for at least an hour before serving.

FILIPINO CHICKEN SALAD

Steps:

• Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
• While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
• Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.

HAWAIIAN CHICKEN MACARONI SALAD

Steps:

• Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.

CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)

Steps:

• Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
• dice chicken breast into cubes.
• dice pineapple (tidbit size).
• peel and dice apple.
• dice cheddar cheese.
• mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
• Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!