Chicken and Shredded Potato Salad

1
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.

Rating:
★★★★★ 3 votes
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

How to Make Chicken and Shredded Potato Salad

Step-by-Step

  • 1Chicken 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)
  • 2Veggie Part:
    Combine the beans,carrots,onion and chicken and parsley.
  • 3Potato 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.

Printable Recipe Card

About Chicken and Shredded Potato Salad

Main Ingredient: Chicken
Regional Style: American