At our last year Thanksgiving dinner in Walnut Creek at my son's residence (and every party in the David B Katague household), my wife and with my assistance prepared Chicken Macaroni salad. The recipe is a favorite of my four adult children and six grand children who all grew up here in the US. There are several Chicken Macaroni salad recipes that I know, but this version is the simplest one and my favorite.
16 ounces ( 2 cups) elbow macaroni small, cooked
1 lb boneless chicken breast, boiled and cubed
1 ½ cup pineapple chunks or slices and chopped
1 cup Spanish, sweet onion ( Vidalia or equivalent), minced
1 cup raisins( optional)(sweetened and dried cranberries may be used)
3 hard boiled eggs, chopped( optional)
2 cups mayonnaise (can be 1 cup mayo and 1 cup miracle whip)
1 ½ cup Cheddar cheese, cubed (optional)
2 teaspoon salt
1 teaspoon pepper
2 red delicious apples chopped into small cubes
Cooking Preparation:
Cook the macaroni as directed in the package. Place the macaroni in a large container. Add the mayonnaise (and /or miracle whip) and mix well. Put-in the minced onions and mix well. Place the cheddar cheese(optional) in and mix again
Now, add the chicken and distribute evenly. Put-in the pineapple chunks or slices, boiled eggs(optional), and and apples (raisins optional) and mix well. Add salt and pepper to taste. Chill inside the refrigerator for about an hour. Serve chilled.
Note: The popular Pinoy recipe has raisins but no apples. I love raisins, but my wife hates it. So in this recipe, I listed raisins as optional. Apples in the Philippines is very expensive. Another option that I enjoy is to use sweetened dried cranberries instead of raisins. Here in the US, the dried and sweetened cranberries are more expensive than the raisins.
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