chicken and shredded potato salad

★★★★★ 3 Reviews
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By Pat Duran
from Las Vegas, NV

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.

serves 5
prep time 10 Min
cook time 20 Min
method Deep Fry

Ingredients For chicken and shredded potato salad

  • CHICKEN PART
  • 4 md
    chicken breasts, boneless and skinless,grilled
  • 1 md
    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 md
    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
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How To Make chicken and shredded potato salad

  • 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. --- Note: Another cheat- I use fried potato stick snack pieces instead of frying my own- and found it tastes great. --- Toss all ingredients with the mayonnaise and add salt and pepper to taste. Garnish with parsley.
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