Filipino Salad Recipes

FILIPINO SALAD

Filipino Salad image

Filipino salad utilizes unusual ingredients. Home gardeners who grow their own peas, squash, chayote, swamp cabbage, marunguray, katuday, fern shoots, and sweet potato leaves make use of more than one part of the plant.

Provided by Amy in Hawaii

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb pea shoots
1 tablespoon young ginger root, grated
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 cup onion, thinly sliced
2 large tomatoes, cut into wedges

Steps:

Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.

Nutrition Facts : Calories 23.5, Fat 0.2, Sodium 1002.2, Carbohydrate 4.8, Fiber 1.3, Sugar 3.1, Protein 1.4

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

Ingredients

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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