Filipino Chicken Salad Recipes

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CHICKEN POTATO SALAD



Chicken Potato Salad image

Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!

Provided by Lalaine Manalo

Categories     Side Dish

Time 40m

Number Of Ingredients 11

6 large potatoes
1/2 pound chicken breast or thigh meat, boneless and skinless
1 medium carrot, peeled and diced
3 hard-boiled eggs, peeled and coarsely chopped
1 small onion, peeled and diced
1 cup crushed pineapple, drained
1/4 cup sweet pickle relish
1/2 cup ham, cubed
1 cup mayonnaise
1/4 cup sweetened condensed milk
salt and pepper to taste

Steps:

  • Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
  • Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
  • In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
  • Drain chicken from liquid, allow to completely cool, and shred. Set aside.
  • In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
  • In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
  • Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Nutrition Facts : Calories 457 kcal, Carbohydrate 41 g, Protein 16 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 435 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving

FILIPINO CHICKEN SALAD



Filipino Chicken Salad image

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

1 skinless, boneless chicken breast
⅔ cup elbow macaroni
1 (20 ounce) can pineapple chunks, drained
1 apple, cored and diced
2 stalks celery, sliced
1 carrot, diced
2 (1.5 ounce) boxes raisins
1 cup mayonnaise
1 teaspoon white sugar
1 teaspoon seasoned salt

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

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