Filipino macaroni salad was a childhood favorite party dish that my mom would always make. Filipinos are into sweet and savory, so if you’re into sweet and savory, try out this recipe.   It is easy to make and you can prepare the ingredients ahead of time and assemble later.

Ingredients:

• 1 1/2 chicken breast cubed or shredded (about 1 1/2 cups)
• 1 box of elbow macaroni
• 3 hard boiled eggs chopped
• 2 celery stalks chopped (1 cup)
• 1 cup of cheddar cheese cubed
• 1 cup of ham cubed
• 3/4 cup of raisins
• 1/2 cup of sweet pickled relish
• 1 20 oz can of crushed pineapple drained
• 4 oz of pimiento diced and drained
• Salt and Pepper to taste
• Mayonnaise (I start off with 1 cup and work my way up if I want to add more)
• Sugar to taste (I start off with 1 tsp and work my way up from there if I want it sweeter)

Instructions:

1. Season chicken with salt and pepper. Poach chicken in water until cooked through. Set aside and shred or cube.
2. In the same water you cooked the chicken, salt the water and cook macaroni according to package instructions. Drain when done.
3. Put eggs in a pot and cook until water boils. Turn off heat, cover pot, and let eggs sit for 10 minutes. Run cold water over eggs and peel. Chop your eggs into cubes.
4. In a large bowl, add all ingredients and mix until all ingredients are incorporated. Season according to your taste.
5. Cover bowl with plastic wrap and refrigerate for an hour before serving.