Chicken Potato Salad Recipe
Bring this salad to your next potluck or get-together!
Preparation Time
20 min.
Cooking Time
1 hr. and 10 mins.
Serving Size
5
Categories
- Appetizer
- Chicken
- Del Monte Pineapple
Ingredients:
FOR THE SALAD
- 300 g chicken, breast fillet
- 1/2 tsp salt
- 2 cup water
- 1 kg marble potato
- 1 tsp salt
- 150 g bacon
- 3/4 cup bell pepper, red
- 3/4 cup bell pepper, yellow
- 3/4 cup celery
- 1 Tbsp onion, red
- 2 can DEL MONTE Pineapple Chunks (227g)
FOR THE DRESSING
- 1 cup mayonnaise
- 1/8 cup dijon mustard
- 1/8 cup DEL MONTE Red Cane Vinegar
- 1/4 cup extra virgin olive oil
- 1/3 cup ripe mango purée
- 1/8 cup honey
- 1/2 tsp salt
- 1/8 tsp white pepper
- - romaine lettuce
Preparation:
1. Boil chicken in reserved pineapple syrup with salt until cooked. Drain then slice. Reserve stock.
2. Using reserved stock, add water, potatoes, and salt. Boil potatoes until tender. Drain; cut each piece into two. Set aside.
3. Sauté bacon until crispy. Drain and crumble. Set aside.
4. To make dressing: Combine all ingredients in a covered jar. Shake until well blended.
5. Combine all ingredients for salad (except bacon and lettuce). Pour dressing and toss. Chill. Top with bacon just before serving. Serve on a bed of lettuce.
Lusog Notes
This salad is a source of vitamin C that helps fight common infections and aids in wound healing.
Chef`s Tip
Doneness of the potato can be tested by piercing it with a fork. The potato is cooked if the fork slides in easily.
Cooking Skills Needed
- Mixing
- Grilling
Cooking Tools Needed
- Chopping Board