Filipino Chicken Potato Salad

Estimated cooking & preparation time: 1 hour

Chicken Potato Salad Ingredients:

·    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)

Chicken Potato Salad Cooking Instructions:

·    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 1x1 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.

Potato Salad Cooking Notes:

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