Chicken Macaroni Salad Recipe With Condensed Milk and Nestle Cream: Filipino Fiesta in a Bowl

This Filipino-inspired chicken macaroni salad brings a creamy, slightly sweet twist to the classic dish. The combination of condensed milk and Nestle cream creates a rich, velvety dressing that clings perfectly to every ingredient.

I developed this version after tasting similar salads at family gatherings, where the subtle sweetness balanced the savory chicken and pasta. It’s a crowd-pleaser for potlucks, picnics, or as a refreshing side.

The secret is chilling the salad for at least 2 hours to let the flavors meld. The pasta stays tender, the chicken remains juicy, and the dressing thickens into a luxurious coating.

Serve it chilled for a refreshing contrast to grilled meats or as a light meal on its own. Here’s how to make this beloved dish at home.

Ingredients for Chicken Macaroni Salad Recipe with Condensed Milk and Nestle Cream

Creamy, sweet, and packed with Filipino flavors. Nothing complicated here, just good ingredients.

The Nestle cream and condensed milk are non-negotiable for that authentic taste. Asian grocery stores always have them, but most Walmart locations stock them too in the international aisle. For the chicken, rotisserie works great (saves time) or poach your own—just don’t overcook it. The macaroni needs to be slightly undercooked so it stays firm after mixing with the dressing.

No Nestle cream? Table cream or heavy cream at half the amount gets you close, but the texture won’t be as thick. Skip the raisins if you’re not a fan (some family recipes do). The pickle relish can be swapped for chopped sweet pickles—just drain them well. For extra crunch, add finely diced celery or bell pepper.

This tastes best after 2 hours in the fridge, but overnight is even better. Keeps for 3-4 days covered—perfect for making ahead. The flavors deepen as it sits, so don’t rush it.

Step-by-Step Instructions for Chicken Macaroni Salad

Here’s the method I’ve perfected for this creamy, festive salad that always disappears first.

Step 1: Prepare and Cook the Macaroni

Bring a pot of salted water to a rolling boil and cook the 8 oz Elbow Macaroni according to package instructions until al dente. This means it should have a slight bite when tasted, as it will soften further when mixed with the dressing.

Drain immediately and rinse under cold water to stop the cooking process. I spread it on a baking sheet to cool completely—this prevents it from turning mushy when combined with the other ingredients. The macaroni should be room temperature or slightly cool before mixing.

Step 2: Combine the Creamy Dressing Base

In a large mixing bowl, whisk together the 0.75 cup Condensed Milk, 1 can Nestle Cream, and 0.5 cup Mayonnaise until smooth. The condensed milk adds a sweet richness that balances perfectly with the tang of the Nestle cream.

Add the 0.5 tsp Salt, 0.25 tsp Ground Black Pepper, and 1 tbsp Lemon Juice, whisking again to incorporate. The lemon juice brightens the flavors and cuts through the creaminess. Taste and adjust seasoning if needed, but remember the flavors will develop as it chills.

Step 3: Fold in the Chicken and Vegetables

Add the 2 cups Cooked Chicken Breast (shredded or finely diced), 1 whole Carrots (peeled and small diced), 0.5 cup Sweet Peas, 0.25 cup Sweet Pickle Relish (drained), and 0.25 whole Red Onion (finely minced) to the dressing.

Gently fold everything together with a silicone spatula, ensuring all ingredients are evenly coated. The relish and onion add a subtle tang and crunch, while the carrots and peas bring color and freshness. Be careful not to overmix—you want to keep the chicken and vegetables intact.

Step 4: Incorporate Raisins and Chill

Stir in the 0.25 cup Raisins (plumped in warm water and drained). These add a touch of sweetness that complements the creamy dressing beautifully. The raisins should be scattered evenly throughout the salad for little bursts of flavor in every bite.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld together and the salad to thicken slightly. This step is crucial—don’t skip it, or the salad won’t have that signature rich, cohesive texture.

Step 5: Garnish and Serve

Just before serving, gently fold in the 2 whole Hard-Boiled Eggs (chopped). This adds a creamy texture and rich flavor that takes the salad to the next level. The eggs should be visible as a garnish, so reserve a small portion to sprinkle on top if desired.

Give the salad one final stir and adjust the seasoning with additional salt or pepper if needed. Serve chilled, and enjoy the creamy, sweet, and tangy flavors that make this dish a crowd-pleaser.

Best Sauces and Condiments for This Recipe

Classic Additions

For extra creaminess, I stir in 2 tbsp all-purpose cream or 1 tbsp sour cream just before serving. This enhances the richness without overwhelming the balanced sweetness of the original dressing. 💛

Tangy Enhancements

A dash of apple cider vinegar or calamansi juice adds a bright contrast to the creamy base. Start with 1 tsp and adjust to taste—this works especially well if you prefer a less sweet profile.

Sweet and Spicy

Mix in 1-2 tbsp sriracha or banana ketchup for a sweet-spicy kick. The heat complements the creamy dressing beautifully, and banana ketchup (a Filipino staple) adds a unique fruity depth.

Herb Freshness

Fresh chopped parsley or cilantro brightens the salad with a pop of color and herbaceous flavor. Add 2 tbsp just before serving to preserve the freshness. I love how it cuts through the richness.

Crunchy Toppings

For texture, sprinkle crushed potato chips or toasted breadcrumbs on top right before serving. The crunch contrasts perfectly with the creamy salad. Panko breadcrumbs toasted in butter work wonderfully too.

Cheese Boost

Fold in ½ cup grated cheddar or Edam cheese for a sharper, saltier note that balances the sweetness. The cheese melts slightly into the dressing, creating a more complex flavor profile. 🍴

Frequently Asked Questions