The choice is yours! But if you want it with just the right amount of creaminess, tartness and sweetness, I suggest you make this recipe as is. Go ahead and add more pickles if you want it tart, more mayonnaise if you prefer it creamier or more condensed milk for a sweeter salad. The ingredients are all listed and like I said earlier, we like it “just right”. Whether you like it on the sweeter, creamier or tart side, it all depends on you. It’s particularly good with fried or roasted meat. We eat it by itself as a merienda (snack) or as part of a big spread of food during parties. Not too creamy nor too sweet but “just right”…like how Goldilocks want it.Ĭhicken Macaroni is one of the salads that’s always present during special occasions. Filipino Chicken Macaroni Salad Recipe Today s Delight. It’s tossed with a sensational dressing made with fresh lime juice, cilantro, and cumin. Now that I have my own family, I make a lot of the usual recipes according to our taste. Mexican Bean Salad Black beans, kidney beans, and cannellini beans integrate with corn, bell pepper, and red onion in this easy and also vibrant salad. In the past, whenever I searched for a macaroni salad recipe, the word “creamy” had to be included, otherwise I won’t even consider reading it. Haha! Aside from that, we also like it creamier than usual (I’m sometimes guilty of that). That’s it, just two vegan substitutions.We (Filipinos) love our salad a little on the sweeter side… sometimes a lot. Just make sure you get the unripe, young, green kind. But where do you find this jackfruit? You can find fresh or canned young, unripe, green jackfruit at most Asian grocery stores. To replace the chicken, I used jackfruit and good quality vegetable broth. Another thing I did was veganize the shredded chicken. Add tomato sauce, tomato paste, ketchup, and beef broth. Add ground beef and cook, stirring occasionally and breaking apart with the back of a spoon, for about 7 to 10 minutes until lightly browned. But where do you find vegan mayo? You can find vegan mayo at most grocery stores or you can make your own. Add bell peppers and cook until tender-crisp. Both have the same ingredients except for vegan mayo and jackfruit. This veganized dish is not that different from the omnivore version. 2 cups macaroni 1 cooked chicken breast 1 (8 ounce) can pineapple chunks 1 apple 2 tablespoons raisins (optional) 2 cup cheddar cheese mayonnaise (enough. In fact, I was there at one of the parties where my recipe tester brought the salad to and it kept getting compliments from both Filipinos and non-Filipinos alike! Perhaps people may not be ready for a sweeter macaroni salad yet.īut when I asked my recipe testers to try the Filipino macaroni salad, it was surprisingly a unanimous winner. After all, I would hear mixed reviews about the Filipino versions of spaghetti ( bolognese) and potato salad. I wasn’t sure if those who never had it before would like the sweet difference. Combine cooked macaroni, shredded chicken, Lady’s Choice Mayonnaise, and all other ingredients in a large bowl. Let it cool down and the shred it into pieces. There’s something irresistible in the creamy elbow macaroni, sweet and tender pineapple, and savory touch of garlic powder, salt, and pepper.īut maybe that’s just me. Instructions Cook the macaroni based on the package instructions. If it’s up to me, I would eat a whole bowl as entree and dessert (and I have). Stir and cover pot and cook per package instructions or about 6-8 minutes while stirring occasionally. Compared to the Italian, Mediterranean, and other versions, Filipino Macaroni Salad is the sweeter and heartier counterpart.
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