Filipino Chicken Potato Salad recipe, Filipino Recipes

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

Iodized salt to taste (pepper, optional)

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). Drain potatoes and carrots, let cool. Once cooled, the skin can be easily be pealed by hand. Dice the potatoes and carrots (about 1×1 cm) Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths Drain pineapple chunks or tidbits. 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. Refrigerate before serving.

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