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Filipino Chicken Potato Salad Recipe |
Estimated cooking & preparation time: 1 hour
Chicken Potato Salad Ingredients: |
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1 kilo potatoes
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1 big chicken breast
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3 pieces medium sized carrots
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500 ml mayonnaise
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1 can (836 g) pineapple tidbits or chunks
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1/2 cup sweet pickle relish
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1 cup cheddar cheese, diced (optional)
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3 tablespoons of chopped spring onions (optional)
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Iodized salt to taste (pepper, optional)
Chicken Potato Salad Cooking Instructions: |
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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).
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Drain potatoes and carrots, let cool.
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Once cooled, the skin can be easily be pealed by hand.
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Dice the potatoes and carrots (about 1x1 cm)
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Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
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Drain pineapple chunks or tidbits.
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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.
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Refrigerate before serving.
Potato Salad
Cooking Notes: |
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Pork Menudo,
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Pansit Palabok,
Pansit Bihon,
Pansit Canton,
Filipino Spaghetti
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