It’ s been raining for almost a week now. That kind of rain that keeps on falling just like a particular thought that is bothering me for quiet some time. How to make that “chicken salad” which I used to eat during special gatherings while I was still living in the Iligan City. I think, after so many years of trying to make one of my favorite Filipino recipes, I finally found the right one. Or is it?
MY CHICKEN SALAD RECIPE
285 grams o 300 ml maionese
250 macaroni pasta, cooked “al dente”
100 grams raisins
2 carrots, diced and steamed for 5 minutes
1 Tablespoon “salsa tartara”, tartar sauce
50 grams “cheddar” cheese or similar cheese like “formaggio montasio”, in small cubes
A dash of ground Mix creola – Creola: miscela di pepe bianco, pepe nero, pepe verde, pepe rosa e pimento. – pepper mix – red, black,green,red and pimento
350 g of pineapple tidbits, strained
150 grams of cooked and shredded chicken breast( i cooked the chicken breast with 1/2 liter water,
1/2 stalk of celery
1/2 medium size carrot, cut in small cubes
Salt to taste
Mix above ingredients together. Put salad in a tightly closed container and let salad rest in the fridge for at least 3 hours.