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.
