Filipino Chicken Macaroni Salad. Easy, must-try recipe!

In a pot, cook the elbow macaroni pasta as per package instructions. Drain the macaroni pasta using a colander. Then place the macaroni pasta under cold running water to stop it from cooking further. Set it aside.

Preheat a pan over medium heat. In 2 batches, pan-fry the chicken until cooked through – about 7 to 15 minutes per batch. Set the chicken aside. Turn off the heat.

Cut the chicken into 3/8” strips.

In a large bowl combine the mayonnaise, condensed milk, salt, and pepper.

Add the macaroni pasta to the mayo mixture. Mix.

Add the raisins and chicken strips into the bowl. Mix.

Add the mixed cheese into the bowl. Mix the ingredients together until well combined.

Equipment Needed

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