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In a typical Filipino household, macaroni salad is one of those dishes that is customarily made during special occasions like birthdays and end-of-year holidays. But since it’s the easiest to make out of all pasta dishes and not much cooking is needed (which means fewer dishes to wash) I think it should be a part of every family’s weekly or at least bi-weekly meal.

Baked Chicken and Macaroni Salad

Just look at that creamy and velvety macaroni salad

I made it the other day and has been sitting in the fridge for a day. I’ve been thinking of something to pair it with. Then an idea hit me. Baked chicken! That too is simple and easy to make.

I decided to put the two recipes together in one post because they really turned out to be a great pair. These will definitely be my go-to dishes whenever we get tired of our favorite Filipino foods (a.k.a. rice and ulam). Yes, sometimes that happens.

Chicken thighs are the juiciest part of the chicken and that’s why I love it.

WATCH HOW TO MAKE EASY OVEN ROASTED CHICKEN THIGHS




Baked Chicken Thighs and Macaroni Salad

Servings: 4 people
Author: Mella

Ingredients

Salad Dressing

  • 1 1/2 cup mayonnaise
  • 3/4 cup condensed milk
  • 1 tablespoon white vinegar
  • salt and pepper to taste

Salad

  • 250 grams elbow macaroni
  • 1 cup diced cheddar cheese
  • 1 small carrots grated
  • 1 small red bell pepper finely diced
  • 1 small green bell pepper finely diced
  • 2 celery stalks finely diced
  • 1 small onion finely chopped

Baked Chicken

  • 4 boneless chicken thighs
  • 1 teaspoon dried thyme
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • salt and pepper to taste
  • 2 tablespoon butter
  • 1 tablespoon oil

Instructions

  • Cook elbow macaroni according to package directions. Drain but do not rinse. Set aside and let it cool.
  • In a bowl, combine all dressing ingredients. Whisk until well combined.
  • In a large bowl, combine macaroni, cheese, carrots, bell pepper, celery and onion. Pour the dressing to the salad. Toss gently until well combined.
  • Refrigerate for at least 4 hours but overnight is best; the salad will completely absorb the dressing. Note: Before serving, try the salad. Taste it and adjust accordingly. I added two more tablespoons of mayonnaise to my salad to make it creamier and it turned out great!

 

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