This Filipino-style chicken salad redefines what a creamy dish can be—rich, satisfying, and packed with texture contrasts that make it irresistible.
I perfected this version by balancing the creamy dressing with crisp vegetables and tender chicken, creating a harmony of flavors in every bite. The secret lies in the right ratio of mayonnaise to other ingredients.
The result is a salad that’s both comforting and refreshing, with chunks of chicken, crunchy apples, and a hint of sweetness from raisins or pineapple. It’s a crowd-pleaser for any occasion.
Serve it chilled on its own, in lettuce cups, or as a filling for sandwiches. Here’s how to make it just right.
Ingredients for Chicken Salad Recipe Pinoy
Rich, creamy, and packed with texture—this Filipino-style chicken salad delivers bold flavor in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Poached until tender, cooled and shredded |
| Mayonnaise 🥄 | 1 cup | Full-fat for creaminess |
| Sweet Apple 🍎 | 1 whole | Cored and diced small |
| Celery Stalks 🥬 | 2 whole | Finely diced for crunch |
| Red Onion 🧅 | ¼ cup | Finely minced for sharpness |
| Pineapple Chunks 🍍 | ½ cup | Fresh or canned, drained |
| Raisins 🍇 | ⅓ cup | Plumped in warm water |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Dijon Mustard 🧂 | 1 tbsp | For tangy depth |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Fresh Flat-Leaf Parsley 🌿 | 2 tbsp | Chopped for color |
| Hard-Boiled Eggs 🥚 | 2 whole | Chopped for richness |
| Condensed Milk 🥛 | ¼ cup | For signature Filipino creaminess |
The chicken is non-negotiable—poach boneless, skinless breasts in salted water with bay leaves and peppercorns for maximum flavor. Costco sells high-quality breasts in bulk, or grab organic from Whole Foods. For the condensed milk, Nestlé or Alaska brands are standard in Filipino kitchens. The mayonnaise must be full-fat; Hellmann’s or Duke’s provide the right richness without being greasy.
No condensed milk? Heavy cream reduced by half gets you close, but it won’t be the same. Swap the apple for seedless green grapes for a milder sweetness. If you can’t find fresh pineapple, canned in juice (not syrup) works fine. The celery can be omitted if you’re not a fan, but add cucumber for crunch instead. Fresh parsley can be subbed with cilantro or green onions (the latter is traditional in many versions).
This keeps beautifully in the fridge for 3-4 days—the flavors actually meld and improve overnight. Don’t freeze, as the mayonnaise will separate. Serve chilled, and if making ahead, add the apples last to prevent browning.
Why You’ll Love This Recipe
- 20-Minute Meal: I can have this ready before the rice finishes cooking—just poach the chicken, chop the apple and celery, and mix everything together.
- Sweet-Savory Crush: The crisp apple and red onion cut through the creamy mayo for that perfect Pinoy-style balance I can’t resist.
- Picnic to Baon: I pack it in sandwiches for the kids’ lunchbox or serve it on lettuce cups when we have guests over.
- Stretches Far: One kilo of chicken breast makes enough for three meals, and honestly, it tastes even better the next day.
Step-by-Step Instructions for Chicken Salad Pinoy
Master this method for a perfectly balanced Filipino-style salad with ideal texture and creaminess.
Step 1: Prepare the Chicken Base
Begin by poaching the 1.5 lb boneless skinless chicken breast in lightly salted water until fully cooked through. This should take 12-15 minutes at a gentle simmer. You’ll know it’s done when the internal temperature reaches 165°F and the meat is no longer pink inside.
Drain the chicken and let it cool completely before shredding it into fine, even pieces. I spread the shredded chicken on a plate and refrigerate for 10 minutes to ensure it’s fully chilled before mixing. This prevents the mayonnaise from thinning out when combined with warm chicken.
Step 2: Combine the Creamy Elements
In a large mixing bowl, whisk together the 1 cup mayonnaise, 0.25 cup condensed milk, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp ground black pepper. The condensed milk is essential for that signature Filipino creaminess we’re after.
Whisk vigorously for 30 seconds until the mixture is completely smooth and homogeneous. The acid from the lemon juice will slightly thicken the mixture while balancing the richness of the mayonnaise and condensed milk.
Step 3: Incorporate the Fresh Additions
Add the shredded chicken to the creamy mixture, then fold in the 1 whole sweet apple (cored and diced small), 2 whole celery stalks (finely diced), 0.25 cup red onion (finely minced), 0.5 cup pineapple chunks (drained), and 0.33 cup raisins (plumped in warm water and drained).
Use a silicone spatula to gently fold everything together until evenly distributed. The apple and celery add that essential crunch, while the pineapple and raisins contribute sweetness that complements the creamy base perfectly.
Step 4: Finish and Chill for Optimal Flavor
Finally, fold in the 2 whole hard-boiled eggs (chopped) and 2 tbsp fresh flat-leaf parsley (chopped). The eggs add richness and body, while the parsley provides a fresh herbal note that brightens the entire dish.
Cover the bowl and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and the salad to develop its characteristic creamy texture. The ideal serving temperature is well-chilled, straight from the refrigerator.
Pro Tips For Making Chicken Salad Recipe Pinoy
- Poach the Chicken: Simmer the boneless chicken breast in lightly salted water with a bay leaf for 12-15 minutes—this keeps it juicy and prevents the dry, rubbery texture I got when I used to boil it aggressively.
- Soak the Onion: Toss your thinly sliced red onion in cold water for 10 minutes before mixing it in. I learned this the hard way after my first batch had an overpowering raw bite that threw off the whole salad.
- Fold, Don’t Stir: Use a spatula to gently fold the chicken, apple, and celery into the mayo instead of stirring like crazy. After ruining the texture of a few batches, I realized this keeps the chunks intact and the salad looking fresh.
- Apple Last: Add the diced sweet apple right before serving, not during prep. Sounds weird, but it works: this keeps it crisp and stops it from turning mushy or browning in the mix.
Perfect Pairings for These Flavors
Bread Pairings
This creamy creation shines in pandesal rolls—Filipino dinner rolls that are soft yet sturdy enough to hold the filling. I toast them lightly for 2 minutes to add warmth and texture contrast. Butter lettuce cups offer a lighter, low-carb alternative that lets the flavors stand out. 🥗
Rice Combinations
Serve alongside steamed jasmine rice for a heartier meal. The rice absorbs the creamy dressing beautifully. For extra flair, try garlic fried rice—the savory notes complement the sweet and tangy elements perfectly.
Fresh Sides
A simple cucumber and tomato salad with calamansi dressing cuts through the richness. Toss 1 sliced cucumber and 2 diced tomatoes with 1 tbsp calamansi juice and a pinch of salt. Atchara (pickled papaya) also adds a refreshing crunch.
Beverage Pairings
I love pairing this with calamansi juice—its citrusy tang balances the creaminess. Iced tea with lemon works well too, especially for a casual lunch. For a festive touch, Sarsi soda (a Filipino root beer) offers a sweet, herbal contrast. 🍹
Garnish Ideas
Top with extra chopped parsley or toasted cashews for crunch. A sprinkle of paprika adds color and a subtle smoky note. For a Filipino touch, garnish with crispy fried shallots—it’s a game-changer.
Nutrition Facts
Frequently Asked Questions
Can I use rotisserie chicken instead of poaching?
Shredded rotisserie chicken works well and adds extra flavor. Just ensure it’s completely cooled before mixing to prevent the dressing from thinning.
Why is condensed milk used in Filipino chicken salad?
Condensed milk gives it that signature creamy sweetness typical of Pinoy recipes. It balances the tanginess of the mayonnaise and lemon juice perfectly.
How long can I store this in the fridge?
It keeps well for 3-4 days in an airtight container. For best texture, add apples just before serving to prevent browning.
What can I substitute for celery?
Try diced cucumber or bell peppers for crunch. Green onions also work well for a milder flavor with a similar texture.
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