Filipino Macaroni Salad
A sweet and creamy pasta salad with chicken, ham, pineapple, and cheese in a rich mayonnaise dressing.
Ingredients
- 8 ounces boneless skinless chicken breast, 225g
- 1/2 teaspoon kosher salt plus more to taste
- 8 ounces elbow macaroni 225g
- 1 1/4 cups mayonnaise 285g
- 1/4 cup heavy cream or all-purpose cream 60ml
- 3 tablespoons sweet pickle relish 45g
- 2 to 3 teaspoons sweetened condensed milk 10-15ml
- 1/4 teaspoon ground black pepper
- 1/2 cup cooked ham diced, 75g
- 1/2 cup canned pineapple tidbits well-drained, 85g
- 1/2 cup firm cheddar cheese diced small, 50g
- 1/4 cup carrot finely diced, 30g
- 1/4 cup raisins (optional) 35g
Instructions
- Place the chicken in a medium pot and add enough water to cover by an inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce heat to a simmer and cook until the chicken is cooked through, about 15-20 minutes. The internal temperature should read 165°F (74°C). Remove the chicken, reserving the cooking water in the pot. Let the chicken cool slightly, then shred it with two forks.
- Bring the reserved chicken cooking water back to a rolling boil. Add the elbow macaroni and cook according to package directions until tender. Drain the macaroni well and rinse with cold water to stop the cooking process. Set aside to cool completely.
- In a small bowl, prepare the dressing. Whisk together the mayonnaise, heavy cream, sweet relish, 2 teaspoons of condensed milk, and black pepper until smooth. Taste and add more condensed milk for sweetness or salt for balance, if needed.
- In a large bowl, combine the cooled macaroni, shredded chicken, diced ham, drained pineapple, diced cheese, diced carrot, and raisins (if using).
- Pour the dressing over the macaroni mixture. Use a spatula to gently fold everything together until all ingredients are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to overnight. This chilling time is important for the flavors to meld. Stir gently before serving.
Notes
Ensure chicken is fully cooked by checking for an internal temperature of 165°F (74°C) with a meat thermometer.
Chilling the salad is a required step. It allows the pasta to absorb the dressing and all the flavors to develop and combine.
The sweetness is adjustable. Start with the lower amount of sweetened condensed milk and add more after tasting the dressing.
For a creamier texture, you can add another tablespoon or two of mayonnaise before serving if the pasta has absorbed a lot of the dressing.