Description
A creamy and sweet macaroni salad featuring shredded chicken and raisins.
Ingredients
Scale
- 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