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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course, Salad
Cuisine: Filipino, International
Keyword: chicken macaroni salad, chicken macaroni salad recipe, salad recipe
Servings: 6 servings
Author: Mia


  • 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


  • 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!