Each person has their own unique twist on a recipe, incorporating preferred ingredients and preparation methods that set their dish apart from others. That’s how we determine whose version of a dish is better than the others. Cathy, Janis and Millie all have their own way of preparing this tasty Filipino dessert. I have my own recipe as well.
Janis’s Filipino Chicken Macaroni Salad recipe is the perfect blend of creamy sweetness and flavor. As an avid cook, it’s normal for her to create a recipe that is unique to her, incorporating her own personal touch and style. Try her delicious and refreshing Filipino Chicken Macaroni Salad recipe and taste the difference for yourself!
Ingredients: 3-4 servings
1 cup elbow macaroni
2 pieces boiled, shredded chicken tenders
1/2 cup slightly boiled, diced carrots
1 can(16 oz.) pineapple chunks
1 cup raisins
1/2 cup shredded cheese(Eden brand)
1/4 cup mayonnaise
1 small can(6 oz.) condensed milk
2 tsp white sugar
water
Preparation:
- Adding a pinch of salt and 1/2 tsp of butter on a large amount of water in a pot, let it boil and apply 1/2 cup of elbow macaroni. Cool it off and set aside when done.
- Boil 2 pieces of chicken tender. Shred them to thin sliced after it’s cooled off and place it on a large, deep bowl.
- Using the same pot boil carrots for 2-3 minutes. Strain excess water when done. Rinse raisins in warm water and set aside.
- Combine all ingredients with the shredded chicken. Gently mix thoroughly until all ingredients are combined(elbow macaroni, shredded cheese, carrots, raisins, pineapple chunks, mayonnaise, condensed milk and sugar).
- Leave sweet and creamy, Filipino Chicken Macaroni Salad in the fridge for at least an hour prior to serving.
Tip: Add finely chopped green bell pepper or celery as an option.
