Oh my goodness, if you haven’t tried Filipino Macaroni Salad yet, you are missing the absolute party in a bowl! Forget those zesty, mustard-heavy versions you might be used to. This salad is different—it’s outrageously creamy, perfectly studded with sweet bursts of flavor, and honestly, it’s the star of every Filipino gathering I’ve ever attended. It’s everything good about comfort food mixed with just the right amount of sweetness that keeps you reaching for another spoonful. Trust me when I say this is the ultimate, easy-to-follow Delightful Filipino Chicken Macaroni Salad Recipe you’ll ever need. My Lola always brought this to every family fiesta, and the smell of that condensed milk mixing with the warm pasta is forever etched in my memory!
Why This Delightful Filipino Chicken Macaroni Salad Recipe Stands Out
Look, I’ve made a ton of macaroni salads in my day. Seriously, throw some bacon ranch on it, add some eggs, whatever! But this recipe? It hits different. It’s not just a side dish; it’s a required part of the menu, especially when barbecue is involved. People always ask me what makes my version so special, and honestly, it comes down to these specific elements working together perfectly.
- It’s unapologetically sweet—that’s the Filipino difference!
- The texture is plush, never dry, thanks to the triple threat in the dressing.
- It holds up fantastic at picnics and potlucks because it’s sturdy.
If you’re used to super vinegary salads, get ready for something new. It reminds me a little bit of that incredible Hawaiian-style macaroni salad, but richer!
Perfect Balance of Sweet and Creamy
The magic happens right in the dressing bowl! We are cheating just a little bit by using sweetened condensed milk alongside the all-purpose cream and mayonnaise. That trio creates a dressing that clings perfectly to every noodle. It’s unbelievably smooth, rich, and that sweetness is what you taste first. Seriously, don’t skip the condensed milk; it’s non-negotiable for that authentic, heavenly creaminess!
Texture from Shredded Chicken and Fruit
The key to great texture here is making sure everything is tiny and uniform. We shred the chicken finely so it blends seamlessly instead of feeling like big chunks. And the raisins? They aren’t just decoration! When you bite into those soft pasta strands, you get these surprising little pops of chewy sweetness from the fruit. It’s a textural symphony, I tell ya!
Essential Ingredients for Your Delightful Filipino Chicken Macaroni Salad Recipe
Okay, I’m going to lay out exactly what you need to make this happen. Don’t be afraid of the list, though; it’s almost all simple stuff! You just have to make sure you prep those veggies right, or the texture will go way off track. I want your salad to be as incredible as the ones I grew up with, so pay close attention to the cutting instructions when we get down to the add-ins. If you prefer a similar, albeit tangier, preparation, check out my bacon ranch macaroni salad for inspiration, but for this one, we stick to the sweet profile!
Pasta and Protein Base
You need one full pound of elbow macaroni. Cook it just right! My biggest tip here—and I mean it—is to cook it until it’s barely even done, just flirting with al dente. It needs to be sturdy because that rich dressing is going to soak into it later. If you overcook it now, you’ll end up with mushy sadness later on. Then, you need two cups of cooked chicken breast that’s been nicely shredded. Rotisserie chicken works in a pinch, but freshly boiled chicken breast shreds cleaner if you have the time!
The Signature Creamy Dressing Components
This is where the heart of the flavor lives. You need one cup of good quality, full-fat mayonnaise—don’t cheap out here, it matters! Then, the secret weapon: half a cup of sweetened condensed milk. Yes, *condensed* milk. That’s what brings the signature sweetness. And to keep it silky smooth, we add half a cup of all-purpose cream. Mix these three things first, and you’ll already see how luxurious it looks!
Flavor and Texture Add-ins
Time for the bits that make it fun! Grab half a cup of raisins—they plump up beautifully in the fridge. For your vegetables, you absolutely must finely dice half a cup of carrots and half a cup of celery. Finely diced means you get a tiny bit of crunch and color in every bite, not huge chunks! And finally, the quarter cup of sweet pickle relish. Don’t forget your salt and pepper for seasoning, just a little bit to round out all that sweetness.
Step-by-Step Instructions for the Delightful Filipino Chicken Macaroni Salad Recipe
I’m so excited for you to try this! It’s such a straightforward recipe, but those little timing details are what make this Filipino chicken salad truly sing. Remember, we’re aiming for creamy perfection, not soggy sadness, so pay attention to the draining steps! If you want to see another fantastic, quick-prep salad option, you should check out my recipe for avocado macaroni salad, but for now, let’s get this sweet classic assembled!
Preparing the Macaroni
First things first, get that one pound of elbow macaroni cooking according to the package directions. Like I mentioned before, you *must* stop right when it hits that perfect al dente stage. As soon as it’s done, drain it right away in a colander. Shake that colander a few times over the sink! We need every drop of excess water gone. If you leave residual water clinging to the pasta, your final salad will be watery, and that’s the quickest way to ruin this sweet macaroni salad. Set that drained pasta aside to cool down completely while we make the dressing.
Creating the Sweet Dressing
Now for the creamy treatment! Grab your largest mixing bowl—you’ll need space later. Into that bowl, toss your cup of mayonnaise, the half-cup of creamy all-purpose cream, and that crucial half-cup of sweetened condensed milk. Whisk these three components together firmly until they are totally smooth and homogenous. You shouldn’t see any streaks of pure white cream or thick mayo standing alone! Add in your salt and pepper now and whisk just one more time. That’s it! The base is ready and it already smells like a dream.
Combining the Salad Components
Next, gently stir in all your textured bits into that gorgeous dressing mixture—that means the shredded chicken, the finely diced carrots, the celery, the sweet pickle relish, and, of course, those raisins. Mix this until everything is coated nicely. Once the solids are happily mixed into the dressing, it’s time for the cooled macaroni. Here’s the most important part of mixing: GENTLY fold the pasta in. Don’t stir vigorously! You want to gently use a spatula to coax the dressing onto the noodles so you don’t smash them into tiny pieces.
The Essential Chilling Period
It’s assembled, but it’s not ready yet! Cover that big bowl tightly with plastic wrap and tuck it into the refrigerator. You need a minimum of two hours for the flavors to really start mingling. But honestly? If you can stand it, let it chill for four hours, or even better, overnight! That chilling time allows the pasta to truly soak up all that amazing sweet, creamy goodness. You’ll thank me when you taste the difference tomorrow!
Expert Tips for the Best Delightful Filipino Chicken Macaroni Salad Recipe
Okay, we’ve nailed the basic steps, but if you want to take this sweet macaroni salad from great to legendary—the kind of dish people sneak out of the picnic cooler—you need these little pro insights. I learned these over years of catering parties and trying to replicate Lola’s exact texture. It’s all about tweaking the recipe based on how your specific ingredients behave! It’s just like when Grandma used to tweak her potato salad; it always came down to little adjustments, much like I share in my Grandma’s Creamy Potato Salad recipe.
Ingredient Swaps and Customization
Sometimes you’re in a pinch, and that’s fine! If you don’t have time to boil and shred chicken breast, go ahead and use good quality canned chicken. Just make sure you drain it really well first; nobody wants watery chicken in their salad. Also, if you taste your dressing and think, “Wow, it needs a little zing,” you can totally add about a tablespoon of regular white vinegar. It jolts the sweetness just enough to keep it from tasting flat. It’s a classic move my Auntie uses when her raisins are extra sweet.
Achieving Perfect Creaminess
The biggest issue people run into is ending up with a stiff, dry salad two hours after mixing. That happens because the pasta sucks up all the dressing! After you fold the pasta in, if it looks a little too thick, don’t panic. Just whip up a small extra batch of pure dressing—maybe half the amount you started with—and gently fold that extra moisture in until it looks plush again. And please, when you’re folding, be gentle with that spatula! Overmixing crushes the pasta and releases starch, which makes the whole thing gluey instead of gorgeously creamy.
Serving Suggestions for Your Delightful Filipino Chicken Macaroni Salad Recipe
Because this salad is so rich and wonderfully sweet, it balances out savory, slightly tart main courses perfectly. You absolutely cannot go wrong serving this alongside any grilled meat. It’s the absolute mandatory side dish for Filipino-style parties! Think about making some delicious grilled pork barbecue skewers or maybe skipping the fuss and just grilling some smoky, savory chicken thighs like the ones in my irresistible BBQ chicken thighs recipe. The sweetness of the salad cuts through that charred, salty flavor so beautifully. It’s honestly the best combination! It also works great piled high on a dinner plate next to lumpia, if you’re making a full spread!
Storing and Reheating Your Delightful Filipino Chicken Macaroni Salad Recipe
Since this is heavy on the creamy components—all that mayo, cream, and condensed milk—we have to be really careful about storage. Don’t just leave this on the counter while everyone’s eating! For the best, safest results, you must keep this salad chilled the whole time it’s sitting out, like at a picnic or barbecue.
When you’re storing leftovers, transfer the salad into a really good airtight container. Don’t scoop it back into the original serving dish unless it has a tight lid. This keeps out any weird fridge smells and most importantly, keeps the moisture locked in so the pasta doesn’t dry out overnight. I always make sure to eat any leftovers within three or four days, tops, just because of the dairy content.
Now, about reheating—I’m just going to stop you right there! Nope. You absolutely should not try to warm this dish up. Warming up a mayonnaise-based salad does truly awful things to the texture. The dressing will separate, the cream gets weird, and the pasta turns to mush. This salad is meant to be served ice cold or perfectly chilled straight from the fridge. Any leftovers go straight into the next day’s lunch cold!
Frequently Asked Questions About This Sweet Macaroni Salad
I get so many messages about this particular recipe, which tells me you all love that perfect combination of sweet and creamy just as much as I do! It’s totally normal to have a few questions about switching things up or getting the timing just right. Since this is a bit different from standard picnic salads, I wanted to make sure we cover the essentials here. If you love this style, you might also enjoy checking out my main best macaroni salad recipe for comparisons on texture!
Can I make the Delightful Filipino Chicken Macaroni Salad ahead of time?
Oh, please do! Seriously, I encourage it. This sweet macaroni salad is actually better on Day Two. The two-hour chill time I mentioned is the bare minimum—we really want it to sit for at least four hours, but overnight is when the macaroni completely absorbs the dressing perfectly. The flavors blend together beautifully, the raisins get plump, and everything just settles in nice and cohesive. It’s so much easier to serve the next day, too!
What kind of chicken works best for this sweet macaroni salad?
For the absolute best texture in this Filipino chicken salad, I prefer buying a fresh rotisserie chicken from the grocery store. It’s already seasoned and cooked, and you just shred it up nicely. If you boil your own chicken breast, make sure you cook it just until done for that delicate shred, but remember to let it cool completely before adding it to the dressing. Warm chicken mixed with cold mayo is just bad news, trust me!
How long does this Filipino chicken salad last in the refrigerator?
Because we are using dairy and mayo products, freshness is key here. This salad stays fantastic for about three to four days when stored properly in a tightly sealed, airtight container in the coldest part of your fridge. Beyond four days, the texture starts to suffer a bit because the pasta gets too soft. Always give it a gentle stir before serving, even if it’s the last bit!
Estimated Nutritional Snapshot
Now, look, I’m a home cook, not a dietician, so please take these numbers with a big grain of salt—or should I say, a big spoonful of condensed milk! These are just estimates based on the standard ingredients I listed in the recipe. I tried to keep things reasonable, but hey, this is a comfort food salad, not diet food!
- Serving Size: 1 cup (But who stops at one cup, right?)
- Calories: About 450 (It’s rich, but worth it!)
- Sugar: Roughly 18g (Mostly from that delicious condensed milk and raisins!)
- Sodium: Around 450mg
- Fat: About 25g total
- Carbohydrates: Roughly 45g
- Protein: Coming in around 15g, thanks to that shredded chicken!
Just remember, these figures are estimates for one serving size of one cup. If you serve it alongside fried chicken for a big party, maybe the calories count a little differently, right? Enjoy it without stressing too much over the numbers!
Share Your Delightful Filipino Chicken Macaroni Salad Experience
Well, there you have it! That is my absolute favorite, tried-and-true, deeply cherished Delightful Filipino Chicken Macaroni Salad Recipe ready for your table. I poured everything I know—and everything Lola taught me—into those simple steps.
Now, I honestly get the biggest kick out of hearing how your salad turned out! Did you have to sneak extra raisins in? Did you chill it overnight like I begged you to? Or maybe you customized the dressing just a tiny bit? Please, don’t be shy!
Hop down to the comments below and let me know! I read every single one, and giving the recipe a star rating helps other cooks know just how amazing this dish is. If you took a picture of your beautiful, creamy creation, tag me on social media! I’d love to see it!
If you have any questions at all as you’re prepping, or if you want to share some Filipino cooking secrets of your own, you can always reach out to me through my contact page! Happy mixing, and enjoy that incredible sweet and creamy salad!
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Filipino Chicken Macaroni Salad
- Total Time: 30 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and sweet macaroni salad featuring shredded chicken and raisins.
Ingredients
- 1 pound elbow macaroni
- 2 cups cooked chicken breast, shredded
- 1 cup mayonnaise
- 1/2 cup condensed milk
- 1/2 cup all-purpose cream
- 1/2 cup raisins
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup sweet pickle relish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large bowl, combine the mayonnaise, condensed milk, all-purpose cream, salt, and pepper. Mix until smooth.
- Add the shredded chicken, diced carrots, diced celery, raisins, and sweet pickle relish to the dressing mixture. Stir gently to combine all ingredients.
- Fold in the cooked and drained macaroni. Mix carefully to coat the pasta evenly without breaking it.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For best flavor, chill the salad for 4 hours or overnight.
- You can substitute canned chicken for fresh cooked chicken.
- If you prefer a tangier taste, add 1 tablespoon of white vinegar to the dressing.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Mixing
- Cuisine: Filipino
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 18
- Sodium: 450
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 15
- Cholesterol: 50
Keywords: Filipino macaroni salad, chicken salad, sweet macaroni salad, creamy pasta salad, picnic side dish