If you are searching for a easy to prepare and cook macaroni salad I think this creamy version of chicken macaroni salad is what you are looking for! I’m sure you are going to love it specially if you also like pineapples. The only cooking you need to do is to cook the pasta and the chicken which only requires tossing together the ingredients after every ingredients are prepared.
I almost forgot to mention the carrots which requires a quick boiling or blanching but this step is optional. I also added cremdensada instead of condensed milk to make it creamier and a little sweeter. But its your choice to omit it or change it to condense milk only or by adding some all-purpose cream.
A Family Favorite for Every Celebration
A chilled, creamy pasta salad somehow epitomizes comfort food and would instantly transport one to their childhood or family reunions and party feasts. In fact, our family gatherings growing up never failed to complete without having a generous helping of this great pasta. My Tita Maribel was the one who made it-there was just a semblance of the wait in every delicious bite.
This is the classic Filipino-style pasta salad enjoyed by my family for generations. I remember the first time I tried to reproduce it; I was still a teenager and wanted to surprise everyone for our annual Christmas potluck. My cousin, Ate Cecille, was my biggest critic, and I was so nervous about her feedback. But then little momma guidance and some helpful hints from my uncle, who is very adamant about using a little pineapple juice in the dressing, really made it all work out great!
A Good Blend of Flavors and Texture
What makes this version very special is its balanced mixture of the ingredients, and every chunk will give you the delightful contrast. You have your al dente pasta as the perfect canvas of the creamy dressing, juicy pineapple bits bursting with sweetness, and tender chicken pieces giving you a hearty chew. Nor should one forget the occasional popping raisin that adds subtle chew and the tangy pickle relish that puts everything together.
The creamy dressing plays a huge role, too. For this version, I love to use mayonnaise with a little bit of cremdensada, which is the cream-sweetened condensed milk mixture, in place of the usual condensed milk. That makes it richer and velvetier and subtly sweeter, just cuts the savory flavors like a hot knife through butter. If cremdensada is not accessible, then no worries at all; just blend the condensed milk with the all-purpose cream. Do not be miserly about the experimenting until you can find a combination that suits your taste buds.
A Staple at Every Filipino Get Together
This pasta cold course is a classic favorite not only in our household but many other Filipino households. Whether as a merienda in the afternoon, side dish during fiestas, or holiday fare, it never fails to make an appearance on the table. According to my Lola, this salad originated way back during the American colonial period when macaroni was introduced in the Philippines. In due time, it evolved with local flavors every region adding its own touch. You can get some pretty wild flavors in some provinces – you might even find apples or diced ham pieces in your salad.
Preparing the Perfect Salad Preparation Techniques for a Great Salad
I learned to be patient in cooking the pasta from my Tita Maribel. It has to be boiled just right- al dente, so that it still holds its good bite and does not turn soft with the combination of other ingredients. Adding some oil to the water also helps prevent the pasta from sticking together. Then there’s the chicken; I prefer it boiled as well, as long as cooked juicily but giving that tender shred.
In a pinch, canned chicken breast or leftover rotisserie chicken do the trick. Just be sure to drain the pineapple well; too much liquid makes the salad mushy and the flavors get watered down.
I also like adding in some chopped celery for nice texture, but don’t let me convince you to add it if you don’t like it. And carrots: the same story-they add a burst of color and sweetness without requiring it.
Bringing the Family Together One Bowl at a Time
For many of us, this rich pasta has been much more than a recipe-it has been a beacon of celebration, shared memories, and coming together as a family. Do you remember lazy afternoons when my siblings and I stayed in the kitchen, itching to help out again and again in chopping vegetables and shredding chicken or sneaking back for a spoonful of the finished salad when no one was looking? It is in these mundane moments that cooking is great and transforms the simplest dish into something so important.
If you are looking for something easy but impressive to take in your next potluck or family gathering, this creamy pasta dish is sure to amuse. It’s absolutely painless to make, and the result is always a crowd-pleaser. You never know, you might start a new family tradition of your own.
This is a pasta salad that best should be chilled, though the flavors will improve overnight if you store it airtight.
Try this creamy pasta when you are planning a gathering with your family or crave something nostalgic. Every spoonful will surely bring you lots of smiling moments, and who knows? It may be the icing on the cake for your gathering like it was for us. Enjoy!
How to Make Chicken Macaroni Salad
Ingredients
- 400 grams elbow macaroni pasta
- 1 Tbsp. salt
- 1 Tbsp. cooking oil
- 500 grams chicken breast
- 1 piece carrot cut into small cubes
- 1 piece red onion minced
- 1 cup raisins
- 1 cup Eden filled cheese cut into small cubes
- 1 small can crushed pineapple drained
- 1/2 cup pickle relish
- 1 stalk celery chopped
- 1 and 1/2 cup mayonnaise
- 1/2 cup cremedensada (Angel Cremdensada) condense milk + cream
- 1 small can pineapple tidbits drained (optional)
- salt and pepper to taste
Instructions
How to Make Chicken Macaroni Salad:
- Boil 2 liters of water in a pot with 1 Tbsp. of cooking oil and 1 Tbsp. salt. Put the macaroni pasta and cook for 10 minutes stirring from time to time to avoid sticking the bottom.
- When the macaroni is already cooked (al dente), Remove the liquid from the pot and fill with tap water in the sink. Strain the pasta using a colander and let it drain. Place the colander on a bowl to let it dry and the liquid is completely drained.
- Boil 1 cup of water in a pan and put in the chopped carrots. Cook for 1 to 2 minutes and drain. Let it cool and set aside.
- Boil chicken in 2 cups of water until tender. Drain and cool. Then debone the chicken and shred the meat. Set aside.
- In a large mixing bowl or basin, combine macaroni pasta, carrots and chicken meat. Toss until well mixed.
- Then add raisins, cheese, crushed pineapple, pineapple tidbits, onion, pickle relish and celery. Toss all the ingredients again until well combined. Then add salt and pepper.
- Add mayonnaise and cremdensada. Toss until the ingredients are well mixed. Chill for a few hours then serve.
Video
Notes
Cooking Tips:
Cook pasta al dente.
Boil the pasta al dente, meaning not entirely soft. It is best to make sure it cooks this way by making it al dente. Cooking will not be a problem, but overcooking may make the salad very mushy and may fall the texture. Adding little oil in the boiling water will help the macaroni not stick together.Good drainage and cooling of ingredients
Allow the pasta and chicken to cool completely before serving. This way, the components cool completely-which aids dressing adherence and prevents sogginess from the salad. To hasten the cooling, it is advisable to spread the pasta on a large tray or baking sheet.Chill Before Serving for Best Flavor
The salad should be refrigerated at least two hours before serving so that the flavours are allowed to mingle and settle together. This rest surely makes all the difference between a so-so dish and an excellent dish in terms of taste and texture. To ensure this salad is done best, prepare it one day in advance and refrigerate it in an airtight container.
