Chicken Macaroni Salad Recipe With Nestle Cream Panlasang Pinoy: Filipino-Style Creamy Delight

This Filipino-style macaroni salad brings a creamy, comforting twist to any gathering. The secret lies in using Nestle cream for that signature rich texture that sets it apart from ordinary versions.

I’ve refined this recipe to balance the creaminess with just the right amount of tang and sweetness. The chicken adds heartiness, while crisp vegetables keep every bite fresh and satisfying.

What you’ll love most is how the flavors meld together after chilling. The salad transforms into a creamy, cohesive dish that’s perfect for potlucks, picnics, or a simple weeknight side.

Serve it chilled for the best experience. This dish never fails to impress.

Ingredients for Chicken Macaroni Salad Recipe with Nestle Cream Panlasang Pinoy

Short list. Big flavor. Creamy, crunchy, and totally satisfying in every bite.

The Nestle cream is non-negotiable for that authentic Filipino texture—Asian grocery stores or international aisles at Walmart usually stock it. For the chicken, rotisserie works great (saves time), but poached breast stays juicier in the salad. Shred it fine so every forkful gets a good mix. I grab my veggies from the farmers market when I can, but bagged pre-diced is totally fine for a quick prep.

No Nestle cream? Heavy cream plus a bit of cream cheese gets you close, but it won’t be the same. Skip the relish? Finely chopped bread-and-butter pickles work. Fresh peas instead of frozen? Go for it (blanch them first). The vinegar is key for cutting the richness—apple cider vinegar if you’re out of white. And if you hate raw onion, soak it in cold water for 10 minutes to mellow the bite.

This tastes even better after a night in the fridge. Stores 3-4 days covered—any longer and the pasta soaks up too much dressing. Don’t freeze it (the cream separates). Perfect make-ahead for potlucks, but add the eggs right before serving so they stay fresh.

Step-by-Step Instructions for Chicken Macaroni Salad

Here’s how I create this creamy Filipino favorite with perfect texture and balance every time.

Step 1: Cook and Prepare the Base Ingredients

Cook the 8 oz Elbow Macaroni al dente according to package instructions, then drain and rinse under cold water to stop the cooking process. This prevents mushy pasta in your final dish.

While the macaroni cools, finely dice the 1 cup Carrots, 0.5 cup Green Bell Pepper, and 0.25 cup Red Onion. I use a sharp chef’s knife for clean, even cuts that blend well with the creamy dressing.

If using 0.5 cup Frozen Green Peas, thaw them under running water and pat dry. Chop the 2 whole Hard-Boiled Eggs into small pieces for even distribution throughout the salad.

Step 2: Combine the Creamy Dressing

In a large mixing bowl, whisk together the 1 can Nestle All-Purpose Cream, 0.5 cup Mayonnaise, and 0.25 cup Condensed Milk until smooth. The condensed milk adds that signature sweetness that makes this dish uniquely Filipino.

Add the 1 tbsp White Vinegar, 1 tsp Salt, and 0.5 tsp Ground Black Pepper. Stir in the 0.25 cup Sweet Pickle Relish, which gives the salad its characteristic tangy-sweet flavor.

Taste and adjust seasoning if needed, but remember the flavors will meld and intensify as the salad chills. I always err on the side of less salt at this stage.

Step 3: Fold in the Main Components

Add the cooked and cooled 8 oz Elbow Macaroni to the dressing along with the 2 cups Cooked Chicken Breast. Fold everything together gently to avoid breaking the pasta. The chicken should be shredded or finely diced for even distribution.

Now add the prepared vegetables: 1 cup Carrots, 0.5 cup Green Bell Pepper, 0.25 cup Red Onion, and 0.5 cup Frozen Green Peas. The colors should be vibrant and evenly spread throughout the creamy base.

Finally, fold in the chopped 2 whole Hard-Boiled Eggs. I like to reserve a small portion of the eggs for garnish on top when serving.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but overnight is ideal. This chilling time allows the macaroni to absorb the creamy dressing and the flavors to develop fully.

The salad will thicken slightly as it chills. If it becomes too thick, you can stir in a small amount of milk to reach your preferred consistency before serving.

Before serving, give it a good stir and adjust seasoning if needed. The flavors should be well-balanced—creamy, slightly sweet, with a subtle tang from the vinegar and relish.

Storing and Reheating chicken macaroni salad recipe with nestle cream panlasang pinoy

Refrigerator Storage

Transfer your salad to an airtight container and store in the fridge at 40°F or below. It keeps beautifully for 3-4 days, and honestly, the flavors taste even better after a day as everything melds together. ❄️

Freezer Warning

I don’t recommend freezing this dish. The Nestle cream and mayonnaise can separate when thawed, leaving you with a watery texture that’s far from the creamy delight you started with.

Reheating Not Needed

This salad is meant to be served cold, straight from the fridge. The chilled temperature enhances the creamy texture and crispness of the veggies. Just give it a good stir before serving.

Reviving Thick Salad

If the salad thickens too much after chilling, stir in 1-2 tbsp milk to restore the creamy consistency. This works especially well if you’ve stored it for more than 24 hours.

Serving Freshness Tip

For best presentation, add the chopped hard-boiled eggs right before serving. This keeps them looking fresh and prevents them from absorbing too much dressing. 💡

Frequently Asked Questions