FILIPINO CHICKEN SALAD
This Pinoy salad can be made a day or two before any event. Fruits like pineapple, apple, and raisins are added for extra flavor.
Provided by lola
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 20.9 g, Cholesterol 11.8 mg, Fat 15 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 2.3 g, Sodium 195.6 mg, Sugar 13.2 g
CHICKEN POTATO SALAD
Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!
Provided by Lalaine Manalo
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
- Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
- In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
- Drain chicken from liquid, allow to completely cool, and shred. Set aside.
- In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
- In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
- Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.
Nutrition Facts : Calories 457 kcal, Carbohydrate 41 g, Protein 16 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 435 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving
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!
FILIPINO SALAD
Filipino salad utilizes unusual ingredients. Home gardeners who grow their own peas, squash, chayote, swamp cabbage, marunguray, katuday, fern shoots, and sweet potato leaves make use of more than one part of the plant.
Provided by Amy in Hawaii
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
- Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
- Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.
Nutrition Facts : Calories 23.5, Fat 0.2, Sodium 1002.2, Carbohydrate 4.8, Fiber 1.3, Sugar 3.1, Protein 1.4
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- In a pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook according to package directions for about 8 to 9 minutes or until firm to bite. Drain well and allow to cool completely.
- In a pot, add chicken meat and enough water to cover. Bring the water to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 15 to 20 minutes or until cooked through. Drain from the liquid, allow to completely cool and shred. Set aside.
- In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
- In a large bowl, combine macaroni, chicken, carrots, ham, eggs, crushed pineapple including packing juice, cheese, sweet pickle relish, raisins, onions, mayonnaise, and sweetened condensed milk. Gently stir together until evenly distributed.
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