This chicken and potato salad recipe make for a clean-to-make opportunity to rice, a fulfilling aspect dish, or whilst a potato dish enjoyed as is. Prefer it a bit sweeter? You may add pineapple juice and apple slices to the recipe.
Ingredients
4 medium-sized potatoes1 medium carrot1/4 kilo chicken, use breast part1/4 cup mayonnaise1 8-ounce can pineapple chunks with juice (optional)2 tablespoons sugar2 tablespoons pickle relish1 teaspoon salt1/2 teaspoon pepper
Preparations
1 Boil the potatoes and carrots until cooked. Cut into cubes.
2 In another pot, boil the chicken breast in water with salt and pepper. Cook for 15 minutes or until done. Let it cool and cut into strips or cubes.
3 Once the vegetables and chicken are cooled, mix the veggies and chicken together with mayonnaise, pineapple chunks with juice, sugar, and pickle relish in a bowl. Season with salt and pepper. Chill in the refrigerator for at least 15 minutes before serving.
Ingredients
4 medium-sized potatoes1 medium carrot1/4 kilo chicken, use breast part1/4 cup mayonnaise1 8-ounce can pineapple chunks with juice (optional)2 tablespoons sugar2 tablespoons pickle relish1 teaspoon salt1/2 teaspoon pepper
Preparations
1 Boil the potatoes and carrots until cooked. Cut into cubes.
2 In another pot, boil the chicken breast in water with salt and pepper. Cook for 15 minutes or until done. Let it cool and cut into strips or cubes.
3 Once the vegetables and chicken are cooled, mix the veggies and chicken together with mayonnaise, pineapple chunks with juice, sugar, and pickle relish in a bowl. Season with salt and pepper. Chill in the refrigerator for at least 15 minutes before serving.
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