Estimated cooking & preparation time: 1 hour

 

Chicken Potato Salad Ingredients:

  • Pinoy Chicken Potato Salad1 kilo potatoes

  • 1 big chicken breast

  • 3 pieces medium sized carrots

  • 500 ml mayonnaise

  • 1 can (836 g) pineapple tidbits or chunks

  • 1/2 cup sweet pickle relish

  • 1 cup cheddar cheese, diced (optional)

  • 3 tablespoons of chopped spring onions (optional)

  • Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

  • In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

  • Drain potatoes and carrots, let cool.

  • Once cooled, the skin can be easily be pealed by hand.

  • Dice the potatoes and carrots (about 1×1 cm)

  • Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

  • Drain pineapple chunks or tidbits.

  • Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise…) in a big bowl and salt to taste. You may add pepper if you wish.

  • Refrigerate before serving.

Potato Salad Cooking Notes:

  • You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

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