A Hawaiian plate lunch staple straight from the islands to your plate.
You cannot have a plate lunch without Mac Salad! Chicken katsu, 1 scoop of rice and, 2 scoops of mac salad is my go to plate lunch, but the mac salad has to touch the rice so the mac salad gets a little warm and the rice has have just a hint of mayo which brings the rice to another level, especially with furikake, and now I’m hungry! I was born in Hawaii but I grew up in Seattle and I have always called Seattle home. I was fully aware of what I was missing in the means of food (and weather) from my birth place. It was about 15 years ago when they opened an L&L Hawaiian BBQ just 2 miles away from my house, and my dad and I could not be happier! I’m pretty sure we ate there once a week for 2 months, and their mac salad was the best I’ve ever had. At the time, there was another mom and pop Hawaiian restaurant around but their mac salad was gross and the reason was because they used miracle whip which I DO NOT like. Come to find out that a lot of Hawaiian Mac Salads recipes call for it.
My final in culinary school was to create a whole menu to serve in the schools restaurant. My menu was Hawaiian so I could show case my comfort foods, it was like a fine dinning luau. As I was researching recipes and authentic cooking techniques, I had the hardest time finding a mac salad recipe that was as good as L&L. I was determined to figure out exactly what they put in theirs. I bought some mac salad and deconstructed it, tested, and tweaked it until this recipe was created. The following is the recipe I used for my final menu during culinary school. It was such a huge success that my school served it even after I was done and gone.
- 1/2 box Macaroni noodles
- 1 cup Mayonnaise
- 2 tablespoons Yellow Mustard
- 2 tablespoons Lemon Juice (1/2 a lemon)
- 1 can Chicken Chunks in water
- 1 large Carrot, grated
- 1 large Maui Onion, grated (or sweet onion)
- Salt and Pepper
- 2 Green onions, thinly sliced
- In a big pot, boil the Macaroni following in salted water.
- In a very large bowl add mayonnaise, mustard, lemon juice, and chicken with 1/2 of the water. Mix well and break the chicken up as much as you can.
- Add the onion, carrot, celery, and macaroni mix until everything is coated evenly. if the dressing is too thick add more of the chicken water, salt, and pepper to taste.
- Chill in the fridge for at least an hour before serving, top with green onions to finish.