How to Make Chicken Fusilli Salad

How to Make Chicken Fusilli Salad


  • 500 g fusilli
  • 1 lb. chicken
  • 3/4 cup mayonnaise
  • 2 200 g pineapple tidbits tetra pack drained
  • 3 tbsp. of pineapple juice from the tidbits
  • 3/4 cup minced carrots
  • 3/4 cup raisins
  • 1 cup cheddar cheese shredded or cut into tiny pieces
  • 1/4 tsp. garlic powder
  • 4 cups water for boiling chicken
  • Salt & pepper to taste


  • Boil the chicken in water with 1 tsp. of salt for about 25 minutes. Once cooked, drain the water and let the chicken cool.
  • Discard the bone from the meat and then shred the chicken meat using your clean hands. Set aside.
  • Cook the fusilli pasta as per package instructions. Add some cooking oil in the water to prevent the pasta from sticking together. Once cooked, drain and set aside.
  • In a large mixing bowl or container, combine the mayonnaise, garlic powder, pineapple juice from the tidbits, salt and ground pepper. Mix well and adjust the ingredients as necessary per your preference.
  • Add-in the shredded chicken, carrots, fusilli, raisins and pineapple tidbits. Mix well. (Add more mayonnaise if you want a creamier texture and stronger taste).
  • Add the cheese on top.
  • Transfer to a covered container then refrigerate for at least 1 hour.
  • Serve and enjoy your chicken fusilli salad!


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