WATCH: How to Make Chicken and Potato Salad

This chicken and potato salad recipe make for an easy-to-make alternative to rice, a satisfying side dish, or even as a potato dish enjoyed as is. Prefer it a little sweeter? You may add pineapple juice and apple slices to the recipe.

4 medium-sized potatoes
1 medium carrot
1/4 kilo chicken, use breast part
1/4 cup mayonnaise
1 8-ounce can pineapple chunks with juice (optional)
2 tablespoons sugar
2 tablespoons pickle relish
1 teaspoon salt
1/2 teaspoon pepper

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.

See Also

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Chicken and Potato Salad Recipe

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