Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.
This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.
½ pound chicken breast or thigh meat, skinless, boneless
4 – 6 pcs. large potatoes
3 pcs. hard boiled eggs, peeled, coarsely chopped
1 pc. medium carrot, peeled and diced
1 cup crushed pineapple, canned or fresh
½ cup ham, cubed
¼ cup sweet pickle relish
1 pc. small onion, peeled and diced
1 cup mayonnaise
¼ cup sweetened condensed milk
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Rinse the potatoes well under cold running water.
Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
Gently stir together until evenly distributed.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to allow flavors to meld.
Filipino Style Macaroni Salad is typically served during special occasions like birthday parties, weddings, Fiestas and specially Christmas and New Year’s Eve. Macaroni Salad is very easy to prepare and to cook. It doesn’t take a lot of time to prepare this mouth-watering dessert, snack or appetizer.
Macaroni salad in the Philippines is usually made with macaroni noodles; mayonnaise, condensed milk and all-purpose cream, fruit cocktail, kaong, raisins, nata de coco and cheese make the recipe more delicious. My grandmother is a big fan of Macaroni salad she makes it even if there’s nothing to celebrate. I’ve watched her cook and I make it even better!
Sizzling Chicken Sisig is the chicken version of the classic Filipino dish sisig. Traditionally this recipe is prepared with pork meat parts. In the original recipe onions, chilies and meat are added to a sizzling dish with butter.
This recipe is quick and easy and can be low in fat depending on the type and amount of mayonnaise used. Check out my recipe for Sizzling Pork Sisig.
Chicken Sisig, on the other hand, can be considered as a healthier alternative because chicken meat is less fatty. This recipe in particular makes use of skinless chicken breast; it is low in fat and high in protein.
Adding chicken liver plays a big role in the success of this dish because it contributes a lot to the flavor of the entire dish. Now this is my version of Sizzling Chicken Sisig. Enjoy!!!
1½ lbs. chicken breast, chopped in small pieces
¼ lb. chicken liver, chopped in small pieces
2 pcs. long green chili or serrano peppers, sliced diagonally
2 to 4 tbsp. mayonnaise
1 cup yellow onion, minced
1 tsp. garlic powder
2 tbsp. soy sauce
¼ cup butter
2 tbsp. cooking oil
½ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Boil the chicken breast for 10 – 15 mins. Then remove from the pot.
Grill the boiled chicken breast until it turns brown and a little bit black on is sides, do not overcook so that the chicken is still moist and not dry then chop into small pieces, and set aside.
Heat the cooking oil in a pan over medium heat.
Add chicken liver and cook until the liver turns browns.
Add the grilled chopped chicken breast, stir and cook for 3 to 5 mins.
Add the garlic powder and soy sauce, stir.
Sprinkle salt and pepper to taste, stir.
Add mayonnaise then stir directly until all the ingredients are well incorporated.
Heat the sizzling plate (cast iron pan).
Once the pan is hot, add the butter in and let it melt.
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.
This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.
It originated from the culinary capital of the Philippines. Pampanga. Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.