Filipino Chicken Salad Recipe -
Filipino Chicken Salad Recipe

Filipino Chicken Salad

Recipe by  

"This can be made a day or two before any event. Fruits are added to make it a very tasty salad."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 20 mins


  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2010

Delicious and easily prepared. My family loved it. Call me crazy but I used jerked chicken breast the 2nd time I made this dish- it went QUICK, Definitely a keeper- thanks, Lola!

Most Helpful Critical Review
Jul 04, 2011

It's not good, it's not bad. But what makes this dish filipino? I've seen this dish prepared before a lot of other times by people who weren't filipino and there aren't any traditionally filipino methods or ingredients. Isn't this just a plain old macaroni salad?


9 Ratings

Jul 22, 2010

I had quite a lot of rotisserie chicken leftover and decided to give this a try. My Filipino DH was delighted. We loved it. I added a few sliced white seedless grapes and a handful of chopped walnuts. Excellent cold dish on these hot summer days. Thank you!

Jan 02, 2012

This was pretty good. It definately brought me back to my childhood, reminding me of all the BBQ's and Filipino parties that my mom used to take me to. The reason that I only gave this 4 stars is that my mom's was better. She used to use a lot more macaroni and she didn't use apples or raisins. I felt like 2 boxes of raisins was too much. Also, my mom used to shred the carrots instead of dicing them and I think she added diced boiled egg. It tasted pretty sweet too, with all the fruit, so I wouldn't add the sugar next time.

Oct 19, 2011

LOVE LOVE LOVED THIS!!! I didn't have any raisins but it still turned out amazing... I also used extra of everything... no measuring except for the seasonings... haha I HIGHLY RECOMMEND THIS DISH!!

Aug 27, 2012

I worked with a nurse from the Philippines. She used to make this for us quite often. We loved it! She cooked the carrots just a bit but they were still crisp. She also added a touch of ginger that added that tropical exotic flavor. Delicious!


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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