chicken potato salad
(2 ratings)
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My former husband was Filipino and this is a recipe of his mother's creation.I learned to cook a lot of Filipino dishes and this one has become a favorite among all my friends and family. It's a great main dish salad in the summer time or as a take along for pot luck any time.It is a staple during Christmas Eve when I prepare all Filipino dishes for my sons who as well as myself never met their Lola; but I hope in some small way I can honor her buy passing it on down to her grandsons .
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(2 ratings)
yield
10 -12
prep time
1 Hr 30 Min
cook time
30 Min
Ingredients For chicken potato salad
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4 lgchicken breast halves, skinless and boneless
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6 mdpotatoes
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3 mdapples (any variety)
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1 cancooked sliced carrots (cut into cubes)
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1 jarsliced pickled beets ( cut into cubes)
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2 lgcelery stalks diced
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1/2 csweet relish to suit your taste
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1 cmayonnaise
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salt to taste
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accent flavor enhancer (optional)
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1/4 cfreshly grated parmesan cheese
- CHICKEN POTATO SALAD
How To Make chicken potato salad
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1cook chicken breast in salted water until done.Cool and tear into small pieces.
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2Peel and cube potatoes cook in water until fork tender but still firm. Drain and add to shredded chicken. Cube carrots; beets; add to the potatoes and chicken.Wash and dice celery; peel apples and cube; add to other ingredients. Add 1/2 cup sweet pickle relish; mayonnaise and parmesan cheese salt to taste and add accent if you like. Chill well and serve with cracker barrel extra sharp cheddar cheese on the side.
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