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.
Ingredients:
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
Directions:
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.
Serve,
Share and Enjoy!!!
- 1 pound chicken breast or thigh meat, skinless, boneless
- 4 – 6 pcs. potatoes large
- 3 pcs. hard boiled eggs peeled, coarsely chopped
- 1 pc. carrot medium, peeled and diced
- 1 cup crushed pineapple canned or fresh
- ½ cup ham cubed
- ¼ cup sweet pickle relish
- 1 pc. onion small, 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.
- Serve,
- Share and Enjoy!!!
