Filipino Chicken Salad6 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 1 hr 20 min
“This can be made a day or two before any event. Fruits are added to make it a very tasty salad.” - by lola
Original recipe yields 12 servings
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 225 cal
- 15 g
- 20.9 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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!..." See more"
"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 met..." See morehods or ingredients. Isn't this just a plain old macaroni salad?"
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