Chicken and Shredded Potato Salad

Pat Duran

By
@kitchenChatter

This is an easy recipe and not too complicated. It is a great recipe as an alternate to your traditional potato salad- quite tasty;and a great way to get the kids to eat vegetables.
If you like you can toss it all together and mound the mixture on top of a crispy piece of flat bread and garnish with the potatoes around the side or on top and serve with a dab of sour cream or a little salsa and avocado.


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Comments:

Serves:

5

Prep:

10 Min

Cook:

20 Min

Method:

Deep Fry

Ingredients

CHICKEN PART

4 medium
chicken breasts, boneless and skinless,grilled
1 medium
onion, minced
3 Tbsp
olive oil
3 Tbsp
minced garlic
1 Tbsp
sweet paprika
s & p
to taste

VEGGIE PART

1 lb
fresh green beans, trimmed and cut into 1/4 inch pieces
1 or 2 lb
carrots, grated
1 medium
red onion cut into thin rounds
1/3 c
chopped parsley or cilantro

POTATO PART

4 to 5 lb
potatoes, peeled, grated, patted dry
oil
for frying

DRESSING

1/2 to 3/4 c
mayonnaise
s & p
to taste
garnish
chopped fine parsley

Directions Step-By-Step

1
Chicken Part:
Marinate the chicken breasts with the ingredients listed for at least 2 hours. Grill the breasts;then cut into thin pieces.
(sometimes I use rotisserie chicken pieces and don't marinate- getting lazy in my old age.LOL)
2
Veggie Part:
Combine the beans,carrots,onion and chicken and parsley.
3
Potato Part:
Heat oil in deep skillet to 375^-making sure the oil fills only 1/2 way in the pan.
Fry potatoes until golden brown. Drain on paper toweling.
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Note: Another cheat- I use fried potato stick snack pieces instead of frying my own- and found it tastes great.
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Toss all ingredients with the mayonnaise and add salt and pepper to taste. Garnish with parsley.

About this Recipe

Main Ingredient: Chicken
Regional Style: American