Chicken And Pineapple Macaroni Salad Filipino Style Recipes
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 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-PINEAPPLE MACARONI SALAD
Make and share this Chicken-Pineapple Macaroni Salad recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 20m
Yield 1 salad, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Drain and set aside in a bowl. Gently blend shredded chicken, pineapple tidbits, apple pieces, sweet relish, mayonnaise, sugar, and salt with the macaroni. Chill thoroughly before serving. Note: You may add 1/3 cup raisins to this salad, if desired.
Nutrition Facts : Calories 375.9, Fat 10.8, SaturatedFat 2.1, Cholesterol 30.2, Sodium 261.9, Carbohydrate 57.7, Fiber 4.2, Sugar 20.4, Protein 13.7
CHICKEN BACON RANCH SALAD
I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.
Provided by Bibi
Categories Chicken Salad
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Line a salad plate with small Romaine lettuce leaves.
- Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
- Serve salad on the prepared plate and top with crumbled bacon.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg
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- Cook the elbow macaroni pasta in boiling water according to package directions. This takes approximately 11 minutes. When pasta is cooked, drain the liquid. Set aside.
- In a large mixing bowl, combine the cooked macaroni pasta with the rest of the ingredients: chopped cooked chicken, celery, pickle relish, raisins, and pineapple.Add the mayonnaise and sour cream. Season with sugar, salt and white ground pepper powder. Mix everything well till mayonnaise coats the pasta and ingredients.Cover the macaroni salad and refrigerate for at least 4 to 6 hours, or up to overnight.Serve chilled. Garnish with lettuce leaves lining the salad bowl.
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