Focused recipe
Ham and Chicken Macaroni Salad
A creamy Filipino-style macaroni salad made with ham, chicken, elbow macaroni, and a mix of vegetables and sweet relish. Chill before serving.
Filipino Updated 12/11/2022
Ingredients
Measured from the catalog payload.
- 1 lb elbow macaroni
- 8 oz ham cubed
- 8 ounces chicken breast
- 1 piece red onion chopped
- 4 ribs celery ribs chopped
- 1 cup green peas
- 2 pieces red bell pepper chopped
- 3/4 cup sweet pickle relish
- 8 ounces pineapple tidbits
- 1 cup carrot cubed
- 4 cups water
- 1 1/2 cups ladys choice mayonnaise
- 3/4 cup all-purpose cream
- 1 1/2 teaspoons onion powder
- 1 teaspoon sugar
- salt
- ground black pepper
Instructions
6 cooking steps
- Boil water in a cooking pot. Add 1 teaspoon of salt. Put the chicken into the pot. Cover and continue boiling in medium heat setting for 16 to 18 minutes. Remove the chicken from the pot and let it cool down. Dice it once the temperature is manageable.
- Continue boiling the chicken stock (this is the water used to boil the chicken) and add the elbow macaroni. Cook it according to package instructions. Drain the chicken stock and place the macaroni on a large mixing bowl.
- Combine all the dressing ingredients. Mix well. Set aside.
- Combine macaroni, ham, chicken, onion, celery, green peas, pickle relish, pineapple tidbits, and carrots. Toss.
- Add the dressing and continue tossing until all the ingredients are well incorporated.
- Cover the bowl and refrigerate for at least 3 hours. Serve chilled. Share and enjoy!
Catalog details
Useful for browsing and sync.
Appetizer, Chicken mac salad Public recipe Revision 1
Recipe notes
- For best results, chill the salad for at least 3 hours before serving to allow the flavors to meld.
Storage notes
- Store in an airtight container in the refrigerator for up to 3 days.