Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Ham and Chicken Macaroni Salad
Creamy Filipino style macaroni salad made with chicken, ham, fruits, vegetables, and a rich mayonnaise and cream dressing.
Instructions
- Simmer the macaroni – Bring 2 quarts of water to a boil in a cooking pot. Add 1 teaspoon of salt and the elbow macaroni. Cook for about 8 minutes or until al dente. Drain and set aside.
- Cook the chicken – Using the same pot, boil the chicken breast in fresh water for about 12 minutes or until fully cooked. Remove the chicken, let it cool slightly, then dice into small cubes. Discard the water.
- Mix the base – In a large mixing bowl, combine the cooked macaroni, mayonnaise, 2 teaspoons salt, and ground black pepper. Gently fold until the macaroni is evenly coated.
- Fold in proteins and vegetables – Add the diced chicken, ham, pineapple tidbits, bell pepper, carrots, red onion, raisins, sweet pickle relish, pimiento, onion powder, and garlic powder. Fold until all ingredients are well distributed.
- Add cream and cheese – Pour in the Nestlé All Purpose Cream and add the grated cheddar cheese. Continue folding until the salad becomes creamy and well blended.
- Chill – Cover and refrigerate for at least 1 hour to allow the flavors to develop.
- Serve – Transfer to a serving bowl before serving.
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Pro Tips & Troubleshooting
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Add the dressing just before serving to keep the greens crisp.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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