MACARONI SALAD Filipino-Style
Tita Becky •
October 10, 2025
You can’t celebrate Noche Buena without CHICKEN MACARONI SALAD and here’s my version.
Ingredients (15)
Ingredients (15)
Instructions
Cook chicken breast (1) in a pot of boiling for 15 minutes or until fully cooked.
Transfer it to a plate, let it cool, and shred it.
Add the chicken powder (2 Tbsp) to the water in the same pot, add elbow macaroni (16 oz), and cook per package instructions.
Drain and run under cold water. Set it aside and let it cool completely.
For the dressing, use a large bowl and add mayo (2 cups), sugar (1 tsp), vinegar (2 Tbsp), pineapple juice (2 Tbsp), white pepper (to taste), and salt (to taste). Whisk until sugar dissolves.
Throw in cooked elbow macaroni, chicken, carrots (1 medium), red bell pepper (½ medium), celery (2 stalks), onion (¼ small), pineapple tidbits, and cheddar cheese (8 oz). Toss together until combined.
Let it chill in the fridge before serving. Enjoy!
Notes
Notes
- Ensure your macaroni has completely cooled down or best if it’s cold before tossing in the dressing.
- You can add as many or fewer vegetables as you want.
- Other recipes I’ve seen use chopped ham, raisins, and condense milk.
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