Chicken potato salad
Ingredients:
1 kilo potatoes
1/2 kilo (or more) chicken meat, preferably breast part
3 pieces medium carrots
700 ml mayonnaise
1 medium can (around 800g) pineapple chunks, drained
1/2 cup pickle relish
1 cup cheddar cheese, diced
salt and pepper to taste
sugar beets, raisins (optional)
Method:
Boil chicken breast in water with some salt. Cool, then shred by hand. You can use the water as soup base with noodles (or tinola!), so don't throw it away.
Boil the potatoes and carrots in water for about 15 minutes. To see if the potatoes are cooked, pierce it with a fork. If you are able to pierce it with still a bit of resistance, then that's what we want. Overcooked potatoes will crumble easily in the mixing process. Cool the potatoes and carrots, skin, then dice.
In a salad bowl, combine the potatoes, carrots, chicken meat, pineapples, pickles, mayonnaise and lightly mix. Add salt and pepper to taste.
You may optionally add sugar beets which add colour to the salad. There's a canned variety that's already cooked so you just need to dice it up. I love sugar beets in salad. Raisins also add texture and sweetness to the salad.
Serve cold.
Boil the potatoes and carrots in water for about 15 minutes. To see if the potatoes are cooked, pierce it with a fork. If you are able to pierce it with still a bit of resistance, then that's what we want. Overcooked potatoes will crumble easily in the mixing process. Cool the potatoes and carrots, skin, then dice.
In a salad bowl, combine the potatoes, carrots, chicken meat, pineapples, pickles, mayonnaise and lightly mix. Add salt and pepper to taste.
You may optionally add sugar beets which add colour to the salad. There's a canned variety that's already cooked so you just need to dice it up. I love sugar beets in salad. Raisins also add texture and sweetness to the salad.
Serve cold.
No comments:
Post a Comment