More about "filipino chicken salad recipes"
FILIPINO-STYLE CHICKEN POTATO SALAD - KAWALING PINOY
From kawalingpinoy.com
Ratings 7Calories 457 per servingCategory Side Dish
- Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
- In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
FILIPINO-STYLE CHICKEN MACARONI SALAD - KAWALING PINOY
From kawalingpinoy.com
3.6/5 (255)Total Time 50 minsCategory Side DishCalories 600 per serving
- In a pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook according to package directions for about 8 to 9 minutes or until firm to bite. Drain well and allow to cool completely.
- In a pot, add chicken meat and enough water to cover. Bring the water to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 15 to 20 minutes or until cooked through. Drain from the liquid, allow to completely cool and shred. Set aside.
- In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
- In a large bowl, combine macaroni, chicken, carrots, ham, eggs, crushed pineapple including packing juice, cheese, sweet pickle relish, raisins, onions, mayonnaise, and sweetened condensed milk. Gently stir together until evenly distributed.
CHICKEN MACARONI SALAD (FILIPINO-STYLE) - PINOYBITES
From pinoybites.com
5/5 (1)Category Appetizer, Salad, Side DishCuisine FilipinoEstimated Reading Time 4 mins
- To cook chicken breast : Place chicken in a pot and add enough water to cover it by half an inch (over the chicken). Add 1 teaspoon salt and 1 small onion (halved) and ½ teaspoon whole peppercorns. Bring to a boil then simmer on low for 30 minutes (if chicken is bone-in). Simmer for about 15 minutes if using boneless chicken. Remove the scum that rises to the top while it’s coming up to a boil. Make sure chicken is cooked through. Remove the chicken from the liquid then flake using 2 forks. Set aside to cool. (Reserve chicken broth for another use)
- Cook the pasta according to package direction. Add a teaspoon of salt to the cooking liquid. Drain and give it a quick rinse to stop the cooking. Transfer to a big bowl to completely cool.
- Once cool, add the rest of the ingredients including the flaked chicken then gently (but thoroughly) mix to combine. It may look runny at first but once it’s refrigerated, the pasta will absorb most of the liquid. Transfer to a container with a tight-fitting lid (or cover tightly with plastic wrap). Refrigerate for at least 4 hours before serving. I find it best to serve the next day so the flavors are well absorbed by the pasta. Serve cold.
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From allrecipes.com
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