12 Delicious Filipino Chicken Salad Recipes

Filipino chicken salads are a vibrant fusion of flavors that bring a tropical twist to your table. Whether you’re craving something light and refreshing or rich and creamy, these 12 recipes offer a delicious escape to the Philippines without leaving your kitchen. Perfect for potlucks, quick lunches, or a unique dinner side, let’s dive into these mouthwatering dishes that promise to spice up your meal routine!

Classic Filipino Chicken Salad with Pineapple

Always looking for a refreshing twist on a classic? This Classic Filipino Chicken Salad with Pineapple combines tender chicken, sweet pineapple, and creamy dressing for a dish that’s both comforting and exciting.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 1 cup canned pineapple chunks (in 100% juice, drained)
• 1/2 cup mayonnaise (creamy and rich)
• 1/4 cup sweetened condensed milk (thick and velvety)
• 1/2 cup celery (crisp and finely chopped)
• 1/4 cup red onion (sharp and thinly sliced)
• 1/2 tsp salt (fine and evenly distributed)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the shredded chicken and pineapple chunks gently to avoid breaking the pineapple.
2. Add the mayonnaise and sweetened condensed milk to the bowl, stirring until the chicken and pineapple are evenly coated.
3. Fold in the celery and red onion, distributing them evenly throughout the mixture.
4. Season with salt and black pepper, adjusting carefully to balance the sweetness and creaminess.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the salad a gentle stir to refresh the mixture and check the seasoning one last time.

Layered with textures from the crisp celery and soft pineapple, this salad offers a delightful contrast. Serve it on a bed of lettuce for a light lunch or as a filling for sandwiches for a satisfying meal.

Spicy Filipino Chicken Salad with Mango

This Spicy Filipino Chicken Salad with Mango is a vibrant dish that combines the sweetness of ripe mangoes with the heat of chili peppers, all tossed with tender chicken and crisp vegetables. Today, we’ll walk through each step to create this refreshing yet fiery salad that’s perfect for summer gatherings.

Ingredients

• 2 cups shredded, cooked chicken breast (juicy and tender)
• 1 large ripe mango (sweet and fragrant), peeled and diced
• 1/2 cup red bell pepper (crunchy and colorful), thinly sliced
• 1/4 cup red onion (sharp and pungent), finely chopped
• 1 tbsp fresh ginger (spicy and aromatic), minced
• 2 tbsp soy sauce (rich and savory)
• 1 tbsp lime juice (tangy and fresh)
• 1 tbsp honey (sweet and smooth)
• 1 tsp chili flakes (fiery and bold)
• 1/4 cup fresh cilantro (bright and herbal), chopped

Instructions

1. In a large mixing bowl, combine the shredded chicken, diced mango, sliced red bell pepper, and chopped red onion.
2. In a small bowl, whisk together the minced ginger, soy sauce, lime juice, honey, and chili flakes until well blended. Tip: Adjust the amount of chili flakes based on your heat preference.
3. Pour the dressing over the chicken and mango mixture. Gently toss to coat all ingredients evenly. Tip: Use a rubber spatula to fold the ingredients carefully, preserving the mango’s shape.
4. Sprinkle the chopped cilantro over the salad and give it one final gentle toss. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

You’ll love the contrast of textures in this salad—the juicy mango and tender chicken against the crunch of bell peppers and the bite of red onion. Serve it on a bed of lettuce for extra crunch or with a side of steamed rice to balance the heat.

Creamy Filipino Chicken Salad with Grapes

Here’s a delightful twist on the classic chicken salad that’s sure to impress with its creamy texture and sweet bursts of flavor. Perfect for a light lunch or a refreshing side dish, this recipe combines tender chicken with crisp grapes and a rich, creamy dressing.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 1 cup halved red grapes (crisp and sweet)
• 1/2 cup mayonnaise (creamy and rich)
• 1/4 cup sour cream (tangy and smooth)
• 1 tbsp fresh lemon juice (bright and zesty)
• 1/2 tsp finely ground black pepper (aromatic and pungent)
• 1/4 tsp salt (fine and pure)
• 1/4 cup chopped celery (crunchy and fresh)
• 2 tbsp finely chopped red onion (sharp and vibrant)

Instructions

1. In a large mixing bowl, combine the shredded chicken, halved grapes, chopped celery, and red onion.
2. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, black pepper, and salt until smooth and well combined.
3. Pour the dressing over the chicken mixture and gently fold until all ingredients are evenly coated with the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the salad a quick stir to redistribute the dressing and check the seasoning, adding more salt or pepper if needed.

Velvety and rich, this chicken salad offers a perfect balance of creamy and crunchy textures, with the sweetness of grapes cutting through the richness. Serve it on a bed of fresh greens for a light meal or between slices of artisanal bread for a satisfying sandwich.

Filipino Chicken Salad with Cashews

Just when you thought chicken salad couldn’t get any better, along comes this Filipino-inspired version with cashews that’s sure to become a new favorite. Combining tender chicken, crunchy cashews, and a creamy dressing, this dish is a delightful twist on the classic.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 1/2 cup roasted cashews (crunchy and lightly salted)
• 1/4 cup mayonnaise (creamy and rich)
• 1/4 cup sour cream (tangy and smooth)
• 1 tbsp lemon juice (freshly squeezed and zesty)
• 1/2 tsp garlic powder (aromatic and finely ground)
• 1/4 tsp salt (fine and sea-sourced)
• 1/4 tsp black pepper (freshly ground and pungent)
• 1/4 cup red onion (finely diced and crisp)
• 1/4 cup celery (finely chopped and fresh)

Instructions

1. In a large mixing bowl, combine the shredded chicken, diced red onion, and chopped celery until evenly distributed.
2. In a separate small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and black pepper until the dressing is smooth and well blended.
3. Pour the dressing over the chicken mixture and gently fold until all ingredients are evenly coated. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
4. Just before serving, fold in the roasted cashews to maintain their crunch. Tip: If you’re preparing the salad ahead of time, add the cashews right before serving to prevent them from getting soggy.
5. Serve the salad on a bed of lettuce, in a sandwich, or with crackers for a delightful crunch. Tip: For an extra burst of flavor, garnish with a sprinkle of fresh cilantro or parsley.

But what truly sets this Filipino Chicken Salad apart is the perfect harmony of textures and flavors—creamy, crunchy, tangy, and slightly sweet. It’s versatile enough to be the star of your lunchbox or the centerpiece at your next gathering, promising a memorable bite every time.

Healthy Filipino Chicken Salad with Avocado

Today, we’re diving into a refreshing and nutritious dish that’s perfect for summer gatherings or a light family dinner. This Healthy Filipino Chicken Salad with Avocado combines tender chicken, creamy avocado, and crisp vegetables for a dish that’s as satisfying as it is colorful.

Ingredients

• 2 cups shredded, poached chicken breast (juicy and tender)
• 1 ripe avocado (creamy and perfectly ripe)
• 1 cup cherry tomatoes (sweet and burst-in-your-mouth)
• 1/2 cup red onion (thinly sliced for a sharp crunch)
• 1/4 cup fresh cilantro leaves (bright and aromatic)
• 2 tbsp extra virgin olive oil (rich and fruity)
• 1 tbsp apple cider vinegar (tangy and crisp)
• 1 tsp honey (pure and golden)
• 1/2 tsp salt (fine and sea-sourced)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. In a large mixing bowl, combine the shredded chicken, sliced avocado, cherry tomatoes, red onion, and cilantro leaves.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Pour the dressing over the chicken and avocado mixture. Gently toss to coat all ingredients evenly, being careful not to mash the avocado.
4. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.
5. Tip: For the best texture, add the avocado just before serving to prevent it from becoming too mushy.
6. Tip: If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.
7. Tip: Serve the salad on a bed of fresh greens for an extra nutrient boost.

Finally, this salad offers a delightful contrast of textures, from the creamy avocado to the crisp vegetables, all brought together by the tangy-sweet dressing. For a creative twist, serve it in hollowed-out avocado halves or alongside warm, crusty bread for a more filling meal.

Filipino Chicken Salad with Coconut Milk

This Filipino Chicken Salad with Coconut Milk is a refreshing twist on the classic chicken salad, combining tender chicken with the creamy richness of coconut milk for a dish that’s both satisfying and exotic. Today, we’ll walk through each step to ensure your salad turns out perfectly balanced and flavorful.

Ingredients

• 2 cups shredded, cooked chicken breast (juicy and tender)
• 1 cup coconut milk (rich and creamy)
• 1/2 cup mayonnaise (smooth and tangy)
• 1 tbsp lemon juice (freshly squeezed, bright and acidic)
• 1/2 cup celery (crisp and finely chopped)
• 1/4 cup red onion (sharp and thinly sliced)
• 1/2 tsp salt (fine, to enhance flavors)
• 1/4 tsp black pepper (freshly ground, for a slight heat)

Instructions

1. In a large mixing bowl, combine the shredded chicken and coconut milk, ensuring the chicken is evenly coated. Let it marinate for 10 minutes to absorb the flavors.
2. Add the mayonnaise and lemon juice to the bowl, stirring gently to mix without breaking the chicken pieces.
3. Fold in the celery and red onion, distributing them evenly throughout the salad for crunch and color.
4. Season with salt and black pepper, adjusting carefully to avoid overpowering the delicate coconut milk flavor.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

After chilling, the salad will have a creamy texture with a delightful contrast from the crisp celery and sharp red onion. Serve it on a bed of fresh greens or in a halved avocado for an elegant presentation that highlights its tropical flavors.

Filipino Chicken Salad with Banana Blossom

Creating a Filipino Chicken Salad with Banana Blossom is a delightful way to explore the vibrant flavors of Filipino cuisine. This dish combines tender chicken, crisp vegetables, and the unique texture of banana blossom for a salad that’s both refreshing and satisfying.

Ingredients

• 2 cups shredded, poached chicken breast (juicy and tender)
• 1 cup banana blossom, sliced (crisp and slightly tangy)
• 1/2 cup mayonnaise (creamy and rich)
• 1/4 cup sweet pickle relish (bright and sweet)
• 1/2 cup red bell pepper, diced (vibrant and crunchy)
• 1/4 cup celery, finely chopped (fresh and crisp)
• 1 tbsp lemon juice (zesty and fresh)
• 1/2 tsp salt (fine and evenly distributes flavor)
• 1/4 tsp black pepper (freshly ground for aroma)

Instructions

1. In a large mixing bowl, combine the shredded chicken and sliced banana blossom gently to avoid breaking the banana blossom pieces.
2. Add the mayonnaise, sweet pickle relish, diced red bell pepper, and chopped celery to the bowl. Mix these ingredients carefully to ensure even distribution without mashing the vegetables.
3. Sprinkle the lemon juice, salt, and black pepper over the mixture. Fold these seasonings in lightly to coat all components evenly, enhancing the salad’s flavor profile.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together beautifully.
5. Before serving, give the salad a gentle stir to refresh the mixture and adjust the seasoning if necessary, ensuring a balanced taste.

Kickstart your meal with this Filipino Chicken Salad with Banana Blossom, where each bite offers a harmonious blend of textures and flavors. Serve it chilled on a bed of fresh lettuce leaves or alongside warm, crusty bread for a contrasting experience.

Filipino Chicken Salad with Papaya

Perfect for a refreshing summer meal, this Filipino Chicken Salad with Papaya combines tender chicken, crisp vegetables, and sweet papaya in a creamy dressing. Let’s walk through the process of making this vibrant dish step by step.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 1 cup ripe papaya, cubed (sweet and fragrant)
• 1/2 cup red bell pepper, thinly sliced (crunchy and colorful)
• 1/4 cup red onion, finely chopped (sharp and pungent)
• 1/2 cup mayonnaise (creamy and rich)
• 1 tbsp calamansi juice or lime juice (bright and tangy)
• 1/2 tsp salt (fine and evenly distributes flavor)
• 1/4 tsp finely ground black pepper (aromatic and slightly spicy)
• 1/4 cup fresh cilantro, chopped (fresh and herbaceous)

Instructions

1. In a large mixing bowl, combine the shredded chicken, cubed papaya, sliced red bell pepper, and chopped red onion.
2. In a small bowl, whisk together the mayonnaise, calamansi juice, salt, and black pepper until smooth.
3. Pour the dressing over the chicken mixture and gently toss until all ingredients are evenly coated.
4. Fold in the chopped cilantro for a fresh, herby flavor.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Before serving, give the salad a quick stir to redistribute the dressing.

Every bite of this salad offers a delightful contrast of textures, from the creamy dressing to the crisp vegetables and tender chicken. Serve it on a bed of lettuce for an extra crunch or alongside grilled bread for a more substantial meal.

Filipino Chicken Salad with Jicama

Delving into the vibrant flavors of Filipino cuisine, this Chicken Salad with Jicama offers a refreshing twist on a classic. Perfect for beginners, this recipe combines crisp textures and savory flavors in a dish that’s as enjoyable to make as it is to eat.

Ingredients

• 2 cups shredded, cooked chicken breast (juicy and tender)
• 1 cup jicama, peeled and julienned (crunchy and sweet)
• 1/2 cup mayonnaise (creamy and rich)
• 1 tbsp calamansi juice (tangy and fresh)
• 1/4 cup red onion, finely chopped (sharp and aromatic)
• 1/2 tsp salt (fine and evenly distributed)
• 1/4 tsp black pepper (freshly ground for bold flavor)

Instructions

1. In a large mixing bowl, combine the shredded chicken and julienned jicama gently to avoid breaking the jicama’s crisp texture.
2. Add the mayonnaise, calamansi juice, finely chopped red onion, salt, and black pepper to the bowl. Tip: For a smoother mixture, whisk the mayonnaise and calamansi juice together before adding to the salad.
3. Fold all ingredients together until evenly coated. Tip: Use a rubber spatula for gentle folding to maintain the salad’s light texture.
4. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Tip: Cover the bowl with plastic wrap touching the salad’s surface to prevent it from drying out.

Savory with a hint of tanginess, this salad’s crunch from the jicama contrasts beautifully with the creamy dressing. Serve it on a bed of lettuce for an extra layer of texture or as a filling for fresh spring rolls for a creative twist.

Filipino Chicken Salad with Sweet Potato

Perfect for those who love a blend of savory and sweet, this Filipino Chicken Salad with Sweet Potato is a delightful dish that combines tender chicken, creamy dressing, and the natural sweetness of roasted sweet potatoes. It’s a straightforward recipe that yields a satisfying meal, perfect for any day of the week.

Ingredients

• 2 cups cooked, shredded chicken breast (juicy and tender)
• 1 large sweet potato (peeled and diced into 1-inch cubes)
• 1/2 cup mayonnaise (creamy and rich)
• 1/4 cup sweetened condensed milk (thick and velvety)
• 1 tbsp apple cider vinegar (tangy and crisp)
• 1/2 tsp salt (fine and evenly distributed)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp olive oil (extra virgin and fruity)

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting the sweet potatoes.
2. Toss the diced sweet potatoes with 1 tbsp of extra virgin olive oil, 1/4 tsp of salt, and 1/8 tsp of black pepper until evenly coated. Spread them out on a baking sheet in a single layer to promote even cooking.
3. Roast the sweet potatoes in the preheated oven for 25 minutes, or until they are tender and slightly caramelized around the edges, stirring halfway through to ensure uniform roasting.
4. While the sweet potatoes are roasting, in a large mixing bowl, combine 1/2 cup of creamy mayonnaise, 1/4 cup of sweetened condensed milk, and 1 tbsp of tangy apple cider vinegar. Whisk these together until the dressing is smooth and well incorporated.
5. Add the 2 cups of juicy, shredded chicken breast to the dressing, along with the remaining 1/4 tsp of salt and 1/8 tsp of freshly ground black pepper. Gently fold the chicken into the dressing until it’s thoroughly coated.
6. Once the sweet potatoes are done roasting, let them cool for about 5 minutes before adding them to the chicken mixture. This prevents the dressing from becoming too runny from the heat.
7. Gently fold the roasted sweet potatoes into the chicken salad until everything is evenly distributed and coated with the dressing.

Zesty and comforting, this Filipino Chicken Salad with Sweet Potato offers a wonderful contrast of textures, from the creamy dressing to the tender chunks of chicken and the slight crunch of roasted sweet potatoes. Serve it over a bed of fresh greens for a light lunch or as a filling for sandwiches for a hearty meal.

Filipino Chicken Salad with Quail Eggs

Every now and then, a dish comes along that’s both comforting and exotic, and this Filipino Chicken Salad with Quail Eggs is just that. It’s a delightful mix of textures and flavors, perfect for those who love a bit of adventure in their meals.

Ingredients

• 2 cups shredded, tender cooked chicken breast
• 1/2 cup creamy mayonnaise
• 1/4 cup sweetened condensed milk
• 1 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 cup crisp, finely diced celery
• 1/4 cup sweet, finely diced red bell pepper
• 12 small, hard-boiled quail eggs, peeled
• 1/4 cup crushed, buttery pineapple chunks
• 1/4 cup toasted, crunchy cashew nuts
• 1/4 cup golden raisins

Instructions

1. In a large mixing bowl, combine the shredded chicken, mayonnaise, sweetened condensed milk, and lemon juice. Mix gently until the chicken is evenly coated.
2. Add the black pepper, celery, red bell pepper, pineapple chunks, cashew nuts, and golden raisins to the bowl. Fold the ingredients together until well incorporated.
3. Carefully slice the hard-boiled quail eggs in half and gently fold them into the salad, reserving a few halves for garnish.
4. Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together beautifully.
5. Before serving, garnish the salad with the reserved quail egg halves for an elegant touch.

So this salad offers a creamy texture with bursts of sweetness from the pineapple and raisins, and a delightful crunch from the cashews and celery. Serve it on a bed of fresh lettuce leaves or as a filling for soft dinner rolls for a unique twist.

Filipino Chicken Salad with Green Apple

Sometimes, the most delightful dishes come from combining simple ingredients with a twist. Today, we’re exploring a refreshing Filipino Chicken Salad with Green Apple, a perfect blend of savory and sweet that’s sure to brighten your meal.

Ingredients

• 2 cups shredded, tender poached chicken breast
• 1 cup crisp, julienned green apple
• 1/2 cup creamy mayonnaise
• 1/4 cup sweetened condensed milk
• 1 tbsp fresh lemon juice
• 1/2 cup finely diced celery
• 1/4 cup golden raisins
• 1/4 cup toasted, chopped cashews
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the shredded chicken and julienned green apple.
2. In a separate small bowl, whisk together the mayonnaise, sweetened condensed milk, and fresh lemon juice until smooth.
3. Pour the dressing over the chicken and apple mixture, gently folding to ensure even coating.
4. Add the diced celery, golden raisins, and toasted cashews to the bowl, mixing lightly to distribute evenly.
5. Season with fine sea salt and freshly ground black pepper, adjusting to your preference.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
7. Before serving, give the salad a gentle stir to refresh the ingredients.

Must-try this salad for its creamy texture punctuated by the crunch of apples and cashews, and the subtle sweetness from the condensed milk. Serve it on a bed of lettuce for an extra crunch or as a sandwich filling for a delightful lunch option.

Conclusion

Whether you’re craving something creamy, crunchy, or packed with bold flavors, our roundup of 12 Delicious Filipino Chicken Salad Recipes has something to delight every palate. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!