This Filipino chicken salad (or Pinoy chicken salad) can be made a day or two before any event. Fruits like pineapple, apple, and raisins are added for extra flavor.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 12
Ingredients
- 1 skinless, boneless chicken breast
- ⅔ cup elbow macaroni
- 1 (20 ounce) can pineapple chunks, drained
- 2 (1.5 ounce) boxes raisins
- 2 stalks celery, sliced
- 1 apple, cored and diced
- 1 carrot, diced
- 1 cup mayonnaise
- 1 teaspoon white sugar
- 1 teaspoon seasoned salt
Steps
- Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
- While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
- Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.
