How to cook Chicken Potato Salad
Chicken Potato Salad Ingredients:
• 1 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)
• 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 1x1 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.
Your Chicken potato recipe is ready now
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