Chicken Potato Salad Recipe

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Chicken Potato Salad

DEBBIE Forren-Sifers


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 .

★★★★★ 2 votes
1 Hr 30 Min
30 Min


4 large
chicken breast halves, skinless and boneless
6 medium
3 medium
apples (any variety)
1 can(s)
cooked sliced carrots (cut into cubes)
1 jar(s)
sliced pickled beets ( cut into cubes)
2 large
celery stalks diced
1/2 c
sweet relish to suit your taste
1 c
salt to taste
accent flavor enhancer (optional)
1/4 c
freshly grated parmesan cheese



1cook chicken breast in salted water until done.Cool and tear into small pieces.
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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