Chicken Pineapple Macaroni Salad Food
FILIPINO MACARONI SALAD
Everybody loves macaroni salad. But have you ever tried Filipino version with condensed milk, pineapple, raisins, and other exotic ingredients? It's extraordinary!
Provided by CookingTheGlobe
Time 15m
Number Of Ingredients 11
Steps:
- Place the pasta in a very large bowl and mix with mayo.
- Add the condensed milk, cheddar cheese, onion, and carrot. Mix well.
- Add the chicken, pineapple with all the juice, eggs, raisins, salt, and pepper.
- Let sit for at least 1 hour in a fridge and serve chilled. Enjoy!
Nutrition Facts : Calories 639 kcal, ServingSize 1 serving
HAWAIIAN CHICKEN MACARONI SALAD
I usually make this Hawaiian macaroni salad out of leftover chicken. The sweet pineapple complements the crisp celery, green beans and almonds in this flavorful, well-dressed salad. -Margie Dearth, Fremont, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1-1/2 teaspoons juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans and almonds., Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 432 calories, Fat 23g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 470mg sodium, Carbohydrate 38g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.
PINEAPPLE CHICKEN SALAD
When I serve this chicken salad, people ask for the recipe. It's different and very very good.
Provided by Donna
Categories Salad
Time 8h20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine drained pineapple and mandarin oranges in a bowl; cover with plastic wrap and refrigerate 8 hours to overnight.
- Stir mayonnaise and mustard together in a bowl; add chicken, celery, mushrooms, green bell pepper, olives, and onion. Stir mixture until evenly mixed. Cover bowl with plastic wrap and refrigerate 8 hours to over night.
- Stir pineapple and oranges into the chicken mixture to coat. Spoon into lettuce leaves and top with croutons to serve.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 25.7 g, Cholesterol 42 mg, Fat 19.2 g, Fiber 2.1 g, Protein 14.8 g, SaturatedFat 3.3 g, Sodium 252.4 mg, Sugar 19.1 g
CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)
I serve this salad along with my other party entrees, always turns out to be a crowd pleaser.. enjoy! =)
Provided by Sharonda
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil Macaroni till cooked, set aside in fridge as you are preparing the following ingredients.
- dice chicken breast into cubes.
- dice pineapple (tidbit size).
- peel and dice apple.
- dice cheddar cheese.
- mix raisins along with the cooked macaroni and all diced ingredients in a large bowl, stir in enough mayonnaise to bind all ingredients together as you don't want your salad too fattening and too creamy.
- Sprinkle with a pinch of salt and pepper, you may serve this delicious salad at room temp or cold from your fridge. enjoy!
CHICKEN-PINEAPPLE MACARONI SALAD
Make and share this Chicken-Pineapple Macaroni Salad recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 20m
Yield 1 salad, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain and set aside in a bowl. Gently blend shredded chicken, pineapple tidbits, apple pieces, sweet relish, mayonnaise, sugar, and salt with the macaroni. Chill thoroughly before serving. Note: You may add 1/3 cup raisins to this salad, if desired.
Nutrition Facts : Calories 375.9, Fat 10.8, SaturatedFat 2.1, Cholesterol 30.2, Sodium 261.9, Carbohydrate 57.7, Fiber 4.2, Sugar 20.4, Protein 13.7
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- Cook the elbow macaroni pasta in boiling water according to package directions. This takes approximately 11 minutes. When pasta is cooked, drain the liquid. Set aside.
- In a large mixing bowl, combine the cooked macaroni pasta with the rest of the ingredients: chopped cooked chicken, celery, pickle relish, raisins, and pineapple.Add the mayonnaise and sour cream. Season with sugar, salt and white ground pepper powder. Mix everything well till mayonnaise coats the pasta and ingredients.Cover the macaroni salad and refrigerate for at least 4 to 6 hours, or up to overnight.Serve chilled. Garnish with lettuce leaves lining the salad bowl.
- I have used leftover rotisserie chicken, chopped fine for this recipe if I am in a rush to make the salad and don't have time to boil the chicken.I use a food chopper or processor to chop the chicken and celery if I am in a hurry.Safety precautions: Dishes with mayonnaise dressing should not be left outdoors under the sun or heat for prolonged periods of time. When serving this salad outdoors, keep refrigerated, then serve and pass around during the meal. Cover and return to the refrigerator again.
- If I do not have leftover cooked chicken here's how to boil chicken: Boil ½ pound boneless chicken breast in 2 cups water, with a stalk of chopped celery, a pinch of salt and pepper. Cook for 40 minutes in a medium stock pot, over medium-high heat or till cooked thoroughly (no pink parts). When chicken is cooked, drain and chop fine. Keep the leftover broth in the refrigerator or freezer to use for soups or other dishes.
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- Boil chicken breast. In a pot, boil water to cook the chicken. Add some salt. Add the chicken breast and cook until tender. Once cooked, let it cool then shred into thin strips. Set aside.
- Blanch the carrots. Boil a little bit of water in a pot. Once boiling, add the diced carrot. Cook for 3 to 5 minutes. When it’s tender, remove from water, drain and put in cold water to stop the cooking process. Drain and let it cool. Set aside.
- In a large mixing bowl, combine the cooked macaroni, shredded chicken, carrot, pineapple tidbits, diced cheese, onion, sweet pickle relish, and celery. Mix to combine.
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- Once pasta has cooled thoroughly, add the chicken salad dressing. Blend well. Season with salt and white pepper. Add the pineapple chunks. Cover salad with plastic wrap and refrigerate till ready to serve.
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