Let’s admit it. Chicken Macaroni Salad is one of those tried and tested recipes that everybody loves. It shows up on every occasion and celebration especially Christmas. This season my diet hasn’t taken a back seat but I allow occasional cheat days because, hey, ’tis the season to indulge — even just a little.
Today, I made Del Monte Chicken Macaroni Salad. Let’s just say, I’m taking Del Monte’s recipe for a “dry run” before making a big batch on Noche Buena or Christmas Day.
Del Monte’s version has bits of pineapple that adds a really refreshing twist to the classic macaroni salad. Well, to tell you honestly, I’ve been adding lots of pineapple tidbits in my macaroni salad ever since I first learned how to make it. What makes Del Monte’s version new to me is the addition of red bell pepper, pickle relish, and the reserved pineapple syrup. It also has onions but I decided not to add it since our family doesn’t like onions in our macaroni salad.
But of course, I put lots of Del Monte Pineapple Tidbits. It gives the classic macaroni salad this sweet and tangy taste that balances out its creaminess.
I love the new packaging of Del Monte Pineappple Tidbits too! And these pouches because it’s easier to open than the can.
We already finished two bowls of this macaroni salad today. It’s creamy, tangy, sweet, — and just delicious. I can eat this everyday. It’s great for merienda and as a side dish to roasted chicken or baked fish.
Below is the adapted version. Since we are only four in the family, I cut the recipe in half and omitted the onions . Click here for the original version: Del Monte Chicken Macaroni Salad.
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- 2 cups mayonnaise
- 500g DEL MONTE Salad Macaroni, cooked
- 300 g chicken, breast fillet, cooked and diced
- 3 (200g) pouches DEL MONTE Pineapple Tidbits, drained, reserve syrup
- 1 cup red bell pepper, diced
- 1 cup carrot, peeled, boiled, and diced
- ¼ cup pickle relish
- 1 cup raisins
- 1 cup celery, peeled, diced
- ½ tsp salt
- white pepper, to taste
- 1 cup cheese, processed, diced
- Combine mayonnaise and reserved pineapple syrup.
- Combine all ingredients and ¾ of the cheese.
- Chill then top with the remaining cheese.
Chef's Tip:The reserved syrup makes the consistency of the mayonnaise thinner and easier to mix with the other ingredients. It also adds additional moisture to the salad.
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