Filipino Macaroni Salad Food

FILIPINO MACARONI SALAD

Steps:

• In a large stockpot, cook the elbow macaroni according to package instructions.
• If you haven't hard-boiled the eggs yet, do so now. I pressure cook them in Ninja Foodi or Instant Pot, but if you don't have a pressure cooker, use this method: In a separate pot, place the eggs and cover with water. The water should be about an inch above the top of the eggs. Bring to a full boil, then turn off the heat, cover, and let the eggs sit in the hot water, covered, still on the same (now off) burner, for 10 - 12 minutes. Drain and peel.
• Meanwhile, prep the ingredients: shred the rotisserie chicken meat, shred the carrots, slice the celery, dice the red onion, chop the pickles, and chop and slice the hard-boiled eggs.
• When the pasta is cooked, drain the water with a strainer and then allow cool water to pour over the cooked pasta for a minute, to cool it down a bit.
• In an extra large bowl, add the cooled pasta. Stir in the mayonnaise to coat the pasta evenly. Then stir in the chicken, pineapples, carrots, celery, red onion, dill pickles, and the chopped eggs.
• While you can eat the macaroni salad immediately, it's best to allow the salad to cool in the refrigerator for at least 30 minutes. This will help all of the flavors happily mingle together and create an even flavor throughout the pasta salad.
• Serve this macaroni salad cold, garnished with chopped parsley and slices of the remaining hard-boiled egg.

FILIPINO MACARONI SALAD

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!

FILIPINO MACARONI SALAD

Steps:

• In a large pot of salted water, bring the water to a boil, then cook pasta according to package directions. Strain pasta, and pour cold water and set aside.
• In a bowl, add condensed milk, mayonnaise and stir until well combined.
• Then add pasta, fruit mix, raisins cheese and mix until well combined.
• Chill for an hour and best served immediately.

FILIPINO CHICKEN SALAD

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.

CHICKEN AND PINEAPPLE MACARONI SALAD (FILIPINO STYLE)

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!