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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 225 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.