Dish of Macaroni Salad
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Macaroni Salad


Philippine   -   Macaroni Salad
Makes:
Effort:
Sched:
DoAhead:  		 4 #
**
2+ hrs
Best		 "Macaroni Salad" doesn't sound too inspiring, but this Philippine adaptation is exceptional. It has become almost as essential as lumpia for any Filipino party or family gathering.

12
ar
1
5
9
2
3
4-1/2
3
1
1-1/2
1
1/2
1/3
oz



oz
oz
oz
oz
oz
T
oz
#
t
t
Chicken Meat (1)  
Water
Bay Leaf
Peppercorns
Macaroni (2)  
Carrots
Onions, red
Pineapple rings
Cheddar Cheese
Pickle Relish
Raisins, golden
Mayonnaise
Salt
Pepper

This salad can be made the previous day and refrigerated. I use a rather small macaroni, if you use a larger one, cut everything else just a little larger.

Make   -   (35 min work - plus cooling time)
  1. Cook CHICKEN in Water to cover, along with Bay Leaf and Peppercorns, about 25 minutes. Let cool well, preferably in the broth, then tear into small shreds by hand.
  2. Cook MACARONI the usual way in salted water until al dente. Do NOT overcook, it should be reasonably firm and springy. Drain, return to the empty pot and stir in a few drops of Olive Oil to keep it from sticking together.
  3. Dice CARROTS fine. I use a julienning vegetable peeler to reduce the carrot to narrow strands, then cut the strands crosswise into tiny dice.
  4. Chop ONION fine. Dice PINEAPPLE quite small. Dice Cheese about 3/8 inch. Mix all with Pickle Relish and Raisins.
  5. Pour Mayonnaise into a large mixing bowl and whip in the Salt and Pepper. Taste for seasoning.
  6. Stir in All Items until well distributed.
  7. Refrigerate well before serving, preferably overnight to let flavors blend.
NOTES:

  1. Chicken:

      The weight given is for boneless skinless pieces - preferably thigh or leg meat which has much better flavor and texture than the cardboard breasts we get around here.

  2. Macaroni:

      Weight is uncooked. Elbow macaroni of various sizes is much used, but other short tubular pasta forms, like Ditali, are also used.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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