Filipino Chicken Salad

Filipino Chicken Salad

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
Recipe by  lola

“This can be made a day or two before any event. Fruits are added to make it a very tasty salad.”

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Adjust Servings

Original recipe yields 12 servings



  1. Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl.
  2. While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken.
  3. Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.

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Reviews (6)

Rate This Recipe
Crazy Eddie

Crazy Eddie

Delicious and easily prepared. My family loved it. Call me crazy but I used jerked chicken breast the 2nd time I made this dish- it went QUICK, Definitely a keeper- thanks, Lola!



It's not good, it's not bad. But what makes this dish filipino? I've seen this dish prepared before a lot of other times by people who weren't filipino and there aren't any traditionally filipino methods or ingredients. Isn't this just a plain old macaroni salad?

Gail Cobile

Gail Cobile

I had quite a lot of rotisserie chicken leftover and decided to give this a try. My Filipino DH was delighted. We loved it. I added a few sliced white seedless grapes and a handful of chopped walnuts. Excellent cold dish on these hot summer days. Thank you!

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Amount Per Serving (12 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Fruited Curry Chicken Salad


next recipe:

Julie's Chicken Salad