Cherry & Dennis Helper Habitat
Filipino Chicken Macaroni Salad
菲律賓雞肉通粉沙律
Recipe overview
Chicken, macaroni and fruit in a lightly sweet chilled salad.
01
Ingredients
Main ingredients
- 350 g chicken breast
- 300 g elbow macaroni
- 1 carrot
- 2 stalks celery
- 60 g raisins
- 100 g pineapple pieces
Seasoning
- 180 g mayonnaise
- 2 tbsp condensed milk
- 1/2 tsp salt
- 1/4 tsp black pepper
02
Tools
- pot
- colander
- large bowl
- board
- knife
03
Steps
Step 1
Bring water to a boil
Bring enough water to cover 300 g elbow macaroni to a full boil in a large pot before adding the pasta.
Step 2
Cook macaroni until tender
Cook 300 g macaroni for the package time until tender with a little bite; cut one piece to check there is no hard centre.
Step 3
Drain and cool macaroni
Drain and spread the macaroni to cool so residual heat will not split the mayonnaise dressing.
Step 4
Poach chicken in fresh water
In a separate pot of fresh water, poach 350 g chicken breast at a gentle simmer until its thickest part is cooked.
Step 5
Check chicken reaches 75°C. Keep the food core at or above 75°C for 30 seconds.
Insert a probe into the thickest part of the chicken and verify at least 75°C for 30 seconds; continue poaching if below that.
Step 6
Cool and shred chicken
Cool the cooked chicken until it can be handled, then shred along the grain; keep utensils used for raw chicken away from it.
Step 7
Dice carrot and celery
Dice 1 carrot and 2 celery stalks into similar small pieces so the vegetables distribute through the salad.
Step 8
Drain pineapple thoroughly
Drain 100 g pineapple pieces in a strainer so extra syrup does not thin the dressing.
Step 9
Mix mayonnaise, condensed milk and seasoning
Stir 180 g mayonnaise, 2 tbsp condensed milk, 1/2 tsp salt and 1/4 tsp black pepper until smooth.
Step 10
Fold in all ingredients
Fold cooled macaroni, cooked chicken, carrot, celery, 60 g raisins and pineapple into the dressing until evenly coated.
Step 11
Refrigerate until thoroughly chilled. Refrigerate at 4°C or below within two hours of cooking.
Cover and chill the salad until cold; refrigerate it at 4°C or below within two hours of cooking the chicken.
Step 12
Stir and serve cold; keep refrigerated
Stir lightly and divide into four cold servings; keep any portion not served at 4°C or below.
Common mistakes
- Hot pasta with mayo
- Undercooked chicken
- Leaving salad warm
Tips
Cool ingredients before adding mayo; keep the salad cold.
