chicken macaroni salad recipe philippines

The Best chicken macaroni salad recipe philippines

Chicken macaroni salad has always been a staple in my kitchen, not just because it’s comforting but because it’s simple enough to make ahead and still taste fresh. There’s something about the creamy, tangy dressing that makes it feel like a hug in a bowl—especially on a hot day when everyone’s craving something light but satisfying. My kids grew up eating this every summer, and honestly, they still ask for it at family gatherings. It’s that kind of recipe that feels like home, no matter how many times you serve it.

I love this dish because it’s versatile—you can make it for a big family barbecue, pack it in lunchboxes, or just enjoy it as a quick meal when life gets busy. The macaroni soaks up the flavor of the chicken and dressing so well that it doesn’t taste like plain pasta anymore. Plus, it’s packed with protein from the chicken and fiber from the veggies, so it’s actually pretty good for you without feeling like a sacrifice. My husband and I have even experimented with swapping in different proteins or adding more veggies, but the classic version always wins. It’s the kind of dish that feels special but doesn’t require a lot of fuss, which is why I’m always happy to share it.

Filipino Chicken Macaroni Salad (Puto ng Manok)

4.7 from 736 votes

A classic Filipino comfort dish featuring tender chicken, macaroni, and a tangy, creamy sauce, often served as a side dish or light meal. This version includes crispy fried egg and a touch of Filipino flavors like soy sauce and calamansi.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs (cut into bite-sized pieces)
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp MSG (optional)

For the Macaroni

• 1 lb (16 oz) elbow macaroni
• 1 cup water
• 1 tbsp salt

For the Sauce

• 1 cup tomato sauce
• 1/2 cup mayonnaise
• 1/4 cup calamansi juice (or lime juice)
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp sugar
• 1 tsp garlic cloves (minced)
• 1 tsp onion (minced)
• 1 tsp ginger (grated)
• 1/2 tsp turmeric (optional, for color)

For the Toppings

• 2 fried eggs (crispy)
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts (optional)
• 1/4 cup chopped boiled potatoes (optional)

👨‍🍳Directions

1. 1 Cook the macaroni: Boil macaroni in salted water until al dente (about 8-10 mins). Drain, rinse with cold water, and set aside to cool.
2. 2 Cook the chicken: Heat oil in a pan over medium-high heat. Season chicken pieces with salt, pepper, garlic powder, onion powder, and MSG. Cook until fully done (about 10-12 mins), then set aside.
3. 3 Prepare the sauce: In a bowl, mix tomato sauce, mayonnaise, calamansi juice, soy sauce, vinegar, sugar, minced garlic, onion, ginger, and turmeric (if using). Set aside.
4. 4 Assemble the salad: In a large bowl, combine cooked macaroni and chicken. Pour the sauce over the macaroni and chicken, mixing well to coat evenly.
5. 5 Prepare toppings: Fry eggs until both sides are crispy. Chop green onions, cilantro, peanuts, and boiled potatoes (if using).
6. 6 Serve: Divide the macaroni-chicken mixture into serving bowls. Top with fried eggs, chopped vegetables, and peanuts. Mix gently before serving.

🔧Equipment

• Large mixing bowl
• Pot with lid
• Kitchen torch or toaster oven (for crisping eggs)
• Food processor or mortar and pestle (for mincing garlic, onion, ginger)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 180mg🧂Sodium: 950mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 25g

📝Notes

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This chicken macaroni salad recipe is always a crowd-pleaser because it’s simple yet packed with flavor—perfect for keeping food warm and filling during family gatherings. Whether it’s a barbecue, a potluck, or just a lazy Sunday spread, this dish stays tasty for hours without needing reheating, so you don’t have to worry about last-minute stress. Plus, it’s easy to customize with extra veggies or different seasonings, making it flexible for any occasion.

❓ Frequently Asked Questions About Filipino Chicken Macaroni Salad (Puto ng Manok)

1. What is the traditional ingredient that makes Philippine Chicken Macaroni Salad unique compared to other versions?

The traditional Philippine Chicken Macaroni Salad often includes dried shrimp (langka) or salted fish (bagoong) for extra umami flavor, along with a tangy vinegar-based dressing that sometimes incorporates kalamansi juice or lemon juice for brightness. Some versions also add soy sauce or fish sauce for depth, making it distinct from Western-style macaroni salad.

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2. How should I prepare the macaroni to avoid it turning mushy?

To keep the macaroni firm, cook it in well-salted water (about 1 tablespoon of salt per liter) for 8–10 minutes until al dente. Drain immediately and rinse under cold water to stop cooking. Avoid overcooking, as it can make the salad too soft. Some recipes also recommend lightly toasting the macaroni in oil before mixing to enhance texture.

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3. Why does the dressing sometimes have a slightly sweet or salty balance, and what can I substitute if I don’t have these ingredients?

The dressing in Philippine Chicken Macaroni Salad often balances vinegar (for tang), soy sauce or fish sauce (for saltiness), and sometimes sugar or brown sugar (for sweetness) to complement the flavors. If you’re missing these, you can: – Use lemon juice + a pinch of salt instead of vinegar + soy sauce. – Replace sugar with a small amount of honey or maple syrup. – Skip soy sauce and add a dash of Worcestershire sauce for umami depth.

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4. Can I use pre-cooked chicken or canned chicken for this recipe, and how do shred it properly?

Yes, pre-cooked chicken (like rotisserie chicken or canned chicken) works well. Shred it finely using two forks or a fork to ensure even distribution. For extra tenderness, lightly pan-fry the shredded chicken in oil before adding it to the salad to remove excess moisture. Avoid over-shredding, as it can make the salad too watery.

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5. What are some common toppings or garnishes that elevate the dish, and how do they pair with the flavors?

Popular toppings include: – Fried shallots or garlic chives (for crunch and aroma). – Crushed peanuts or fried shallots (adds texture). – Pickled vegetables (like cucumbers or carrots) for a tangy contrast. – Fresh cilantro or green onions (brightens the dish). – A sprinkle of red pepper flakes or chili powder (for heat). The key is layering textures—crunchy toppings balance the creamy macaroni, while fresh herbs add freshness. Some versions also include dried shrimp or shrimp paste (bagoong) for extra savory depth.