Filipino Chicken Salad Recipe: Tropical Crunch With Creamy Dressing

This vibrant salad brings the flavors of the Philippines to your table with tender chicken, crisp vegetables, and a creamy dressing that ties it all together.

I developed this recipe to showcase the balance of textures and tastes that define Filipino cuisine—sweet, tangy, and satisfyingly fresh. The chicken stays juicy while the vegetables add the perfect crunch.

What sets this dish apart is the dressing, which combines mayonnaise with a touch of calamansi or lime for brightness. It coats every ingredient without overpowering them.

Serve it chilled for a refreshing meal that’s as perfect for lunch as it is for a light dinner. Here’s how to make it.

Ingredients for Filipino Chicken Salad

Bright veggies, tender chicken, and that creamy dressing make this dish sing.

The chicken needs to stay juicy, so poach it gently in lightly salted water—no boiling, or it’ll turn rubbery. I grab boneless, skinless breasts from Costco for convenience, but thighs work too if you prefer darker meat (just shred them fine). The pineapple? Fresh is ideal, but canned in juice is totally fine—just drain it well so your salad isn’t soggy.

No calamansi? Lime or lemon juice works in a pinch (use the same amount). If you’re skipping the raisins, try dried cranberries or chopped dates for that sweet contrast. The cashews can be swapped for peanuts or almonds—whatever’s in your pantry. For the dressing, Greek yogurt at half the amount can lighten it up, but mayonnaise gives that classic creamy texture.

Assemble this just before serving—it’ll keep 2-3 days in the fridge, but the veggies soften over time. The dressing alone stays fresh for 5 days (worth the extra minute to make a double batch).

Step-by-Step Instructions for Filipino Chicken Salad

Here’s how I make this creamy, tropical salad with perfect texture every time.

Step 1: Poach and Shred the Chicken Breasts

Place the 1.5 lb Boneless Skinless Chicken Breasts in a pot and cover with cold water by 1 inch. Bring to a gentle simmer over medium heat—don’t boil vigorously or the meat will toughen. Cook for 12-15 minutes until the internal temperature reaches 165°F and the flesh is no longer pink.

Transfer the chicken to a cutting board and let it cool for 10 minutes. I shred it by hand (two forks work too) into bite-sized pieces. The texture should be tender but still hold its shape—this ensures every bite has that perfect pull-apart quality that makes chicken salad so satisfying.

Step 2: Prep the Vegetables for Maximum Crunch

While the chicken cools, julienne the 2 whole Carrots into thin matchsticks for that classic crisp texture. Blanch the 1 cup Green Beans in boiling water for 2 minutes, then shock in ice water to stop the cooking and preserve their bright color and snap.

Cut the blanched green beans into 1-inch pieces and thinly slice the 1 whole Red Bell Pepper into strips. I like to pat all the veggies dry with a paper towel—this prevents the dressing from sliding right off later. The contrast between the crunchy vegetables and tender chicken is what makes this dish special.

Step 3: Toast the Cashews and Plump the Raisins

In a dry skillet over medium-low heat, lightly toast the 0.5 cup Cashew Halves for 3-4 minutes until they’re golden brown and fragrant. Watch them closely—they burn fast. Transfer to a plate to cool so they stay crisp.

Meanwhile, soak the 0.5 cup Raisins in warm water for 5 minutes to plump them up. Drain well before adding to the salad. This step brings out their natural sweetness and ensures they’re juicy rather than hard little nuggets in your finished dish.

Step 4: Whisk Together the Creamy Dressing

In a large bowl, whisk together the 1 cup Mayonnaise, 0.25 cup Condensed Milk, 2 tbsp Calamansi Juice, 0.5 tsp Salt, 0.25 tsp Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder until completely smooth. The condensed milk adds that signature Filipino sweetness that balances the tang of the calamansi.

Taste and adjust the seasoning if needed—I sometimes add a pinch more salt if the calamansi was particularly tart. The dressing should be thick enough to coat the back of a spoon but still pourable. This is the creamy base that ties all those fresh, crunchy ingredients together.

Step 5: Combine Everything and Chill

In the bowl with the dressing, add the shredded chicken, prepared vegetables, drained 1 cup Pineapple Chunks, plumped raisins, and toasted cashews. Fold everything together gently with a spatula until evenly coated—don’t overmix or you’ll break up the chicken too much.

Cover and refrigerate for at least 30 minutes to let the flavors meld. I’ve found this chilling time is crucial—it allows the dressing to penetrate all the ingredients and softens the sharp edges of the vegetables just slightly. Serve chilled for the best texture and flavor experience.

Best Sauces and Condiments for This filipino chicken salad

Classic Calamansi Dressing

This salad’s magic lies in the dressing that combines 1 cup mayonnaise with 2 tbsp calamansi juice for that perfect sweet-tangy balance. I always use Kewpie mayo for extra creaminess. The citrus brightens all the rich ingredients beautifully. 🍋

Sweet Condensed Milk

Add ¼ cup condensed milk to your dressing for that authentic Filipino sweetness. It creates a luscious texture that clings to every ingredient. I’ve found Nestlé brand works best for consistency.

Crunchy Toppings

Toasted ½ cup cashew halves add the perfect buttery crunch to contrast the creamy dressing. For extra texture, sprinkle with crushed chicharron right before serving. The salty-sweet combo is irresistible.

Fruit Enhancements

Fresh 1 cup pineapple chunks bring tropical sweetness, while ½ cup plumped raisins add chewy texture. For variation, try adding diced green apples for a refreshing twist.

Savory Garnishes

Finish with a sprinkle of toasted garlic bits or crispy fried shallots for an umami kick. These garnishes add depth without overpowering the salad’s delicate balance.

Frequently Asked Questions