This is your ultimate Filipino macaroni salad! It features tender shredded chicken, crisp vegetables, cheese, pineapples, and macaroni, all lovingly coated in a luxuriously creamy dressing. The secret to achieving the dreamiest salad dressing? A blend of mayonnaise, and condensed milk, lightened up with yogurt. You might think condensed milk is an unusual choice it's simply a fusion of milk and sugar that adds a unique and delicious twist to the dressing.
Bring a large pot of water to a boil. Add salt then add pasta. Cook per package directions. Do not overcook. Drain then let it cool. No need to rinse.
Chicken
Boil chicken breast in water, seasoned with salt and black pepper. Cook until tender, around 15 to 20 minutes. Let it cool, then shred or slice. Set aside.
Dressing
In a bowl, combine all the dressing ingredients. Stir until well combined.
Assembly
Place pasta in a large mixing bowl. Add cooked chicken and the rest of the salad add-ins. Pour dressing and toss using two large wooden spoons until well coated.
Do a taste test. Adjust, mayo, condensed milk, vinegar, salt, black pepper, and pickles based on preference.
Refrigerate for 2 hour or overnight before serving. Enjoy!
Notes
Other add-in options: ham, left-over roasted chicken, boiled egg, and bacon.
Yogurt substitute - 1/2 cup full-fat sour cream or 1/2 cup cream.
Storage/Shelf life: Refrigerate the salad in an airtight container within 1 hour of preparing. When properly stored, it can last 3 to 5 days.
To serve: I love having macaroni salad with baked chicken, BBQ, roasted chicken, grilled steaks, etc.
Other pasta options: rigatoni, ziti, and shells.
Course :Side Dish
Cuisine :Filipino
Keyword :filipino style macaroni salad, sweet and tangy macaroni salad