As far as I can remember, this salad has been a staple in Filipino dining tables. It has become a comfort food and a favorite side dish.
Once you’ve got all the ingredients assembled, all you have to do is mix them thoroughly and you’re done. Easy, peasy salad to accompany your barbecue dishes and a whole lot more.
CHICKEN MACARONI SALAD II
1/2 kilo (1 pound/16 ounces) macaroni
2 pieces medium-sized carrots, diced
1 large chicken breasts, boiled and flaked
2 cups mayonnaise
1 can (20 ounces) pineapple chunks or tidbits, drained
1 cup cheddar cheese, diced
1 large white onion, chopped
3 hard-boiled eggs, diced
3/4 cup sweet pickle relish
1 cup raisins
Salt & pepper to taste
1. Cook macaroni as per package directions. Drain fully.
2. Par-boil diced carrots for 5 minutes. You want it to retain some crunch. Drain and dry with some paper towels.
3. Combine all ingredients and mix thoroughly. Salt and pepper to taste.