Coconut
Adobo
Chicken
and
Macaroni
Salad
4xpeople
Preparation 15 mins
Cooking 20 mins

Ingredients

  • 2 cups uncooked macaroni
  • 1 cup pineapple tidbits
  • 1 cup shredded cooked chicken
  • 1 cup rainbow salad (julienned carrots, cabbage, broccoli and cauliflower)
  • 1 jar of Pulo Cuisine Coconut Adobo Sauce
  • 1 cup grated cheddar cheese
  • 1/4 cup more rainbow salad (for sprinkling on top)

Steps

  1. Cook macaroni according to package directions, then drain the noodles in a colander and run them under cold water to cool.
  2. Once the macaroni has cooled, place the drained noodles in a large bowl. Add pineapple, chicken, 1 cup rainbow salad, and toss to combine.
  3. Pour Coconut Adobo sauce into the bowl and stir until combined.
  4. Add cheddar cheese to the salad, and stir again until combined.
  5. Keep refrigerated until ready to serve.
  6. Sprinkle 1/4 cup of rainbow salad on top before serving.