chicken potato salad pinoy style

Filipino Chicken Potato Salad Recipe



Estimated cooking & preparation time: 1 hour


Chicken Potato Salad Ingredients:

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1 kilo potatoes
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1 big chicken breast
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3 pieces medium sized carrots
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500 ml mayonnaise
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1 can (836 g) pineapple tidbits or chunks
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1/2 cup sweet pickle relish
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1 cup cheddar cheese, diced (optional)
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3 tablespoons of chopped spring onions (optional)
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Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

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In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
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Drain potatoes and carrots, let cool.
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Once cooled, the skin can be easily be pealed by hand.
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Dice the potatoes and carrots (about 1x1 cm)
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Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
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Drain pineapple chunks or tidbits.
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Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.
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Refrigerate before serving.

Potato Salad Cooking Notes:

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You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.