Because it’s Advent season, I decided to make Filipino Chicken Macaroni Salad . This dish is special to me because it reminds me so much of my childhood. My mom would make this dish during special celebrations/holidays. This dish is sweet and savory. This dish will definitely feed a happy crowd.

I love hearing from you so please give “Ivy’s Kitchen” credit, tag me on social media, comment, and #ivyskitchen​. Spread the love so others can enjoy my recipes. =)

Follow Me: Instagram: Ivysfood #ivysfood​ Facebook.com/ivysfood

Ingredients:

1/2 lb (or 1/2 a box) of elbow macaroni

1 large chicken breast shredded

1 1/2 cups of cubed ham steak

1 1/2 cups of cubed cheddar cheese

1 celery stalk diced

3/4 cup of raisins

8 oz can of pineapple chunks (save 2 tbsp of the juice)

2 tbsp sweet relish

2 tbsp chopped pimiento (drained)

1/2 tsp white sugar

1/4 tsp salt

1/4 ground black pepper

1/4 tsp garlic powder

2 tbsp pineapple juice

2 cups of Best Foods Mayo

Steps:

1. Season chicken with salt, pepper, and garlic powder.
2. Boil chicken in chicken broth or with chicken bouillon until cooked.
3. Set chicken aside and in the same broth, cook your macaroni according to package instructions (al dente). Once macaroni is cooked, drain pasta and set aside. We want our macaroni to cool down and come to room temperature.
4. Save the juice of the pineapple and chop pineapple chunks in half or in threes.
5. Shred chicken breast.
6. In a large bowl mix 2 cups of mayo with 2 tbsp of pineapple juice, salt, pepper, garlic powder and sugar.
7. Add your macaroni to the bowl and mix with the mayo.
8. Add ham, chicken, celery, raisins, cheese, pineapple, pimientos, and sweet relish.
9. Mix until all ingredients are blended together.
10. You can serve as is or pop it in the fridge for 2 -3 hours. Serve cold.
11. If you pop it in the fridge, before serving, you can add more mayo if you want. Consume within 3 days.

Music Credit: www.soundcloud.com/davidcutter