Chicken Macaroni Salad
Creamy Chicken Macaroni salad with juicy shredded chicken, pineapple chunks, raisins, bacon and al dente pasta. A Filipino cold salad usually served on Christmas holidays. Well, I wouldn't mind having it anytime of the year.
Servings: 6 servings
Calories:
Ingredients
- 250 grams elbow macaroni pasta
- 1 liter water for boiling pasta
- 1 tbsp salt for boiling pasta
- 150 grams chicken breast
- 2 cups mayonnaise add more if needed
- 2 tbsp condense milk or sugar add more if needed
- 3 tbsp sweet pickle relish
- ½ medium size carrots grated
- ¼ cup red onion chopped
- ½ cup raisins
- ½ cup pineapple chunks
- ¼ cup cheese cut into small cubes
- salt and ground black pepper for seasoning
- 3-5 pcs bacon toasted
Instructions
- Heat pan over medium heat and cook 3 - 5 of bacon pieces without oil until toasted. Remove from pan and cool down then cut into small bits with a kitchen scissor. Set aside.
- Boil chicken breast in a pot for 5-8 minutes or until cooked through. Drain water and let cool down. Shred all chicken breast using fork then set aside.
- Heat water in a pot. When the water starts boiling, add salt then add elbow macaroni. Cook according to packaging or until al dente. Drain macaroni on a colander and transfer in a mixing bowl.
- Add mayonnaise and condensed milk and give it a quick toss. Tip the pickle relish, red onion and grated carrots and mix to evenly distribute ingredients.
- Add cooked chicken breast, raisins, pineapple chucks, and cheese then toss again to incorporate. Sprinkle with toasted bacon and cover with cling film then refrigerate for a minimum of 1 hour. Bon appetit!