The Filipino Chicken Potato Salad Recipe you may add or substitute 1/2 cup cubed beets in place of the carrot cubes. The beets will give a pinkish color and an interesting flavor to this salad. Serves 4-5
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| Filipino Chicken Potato Salad |
4 medium-sized potatoes, boiled, peeled and cubed
I medium-sized chicken breast, boiled and shredded
I carrot, boiled and cubed
I apple, cubed into small pieces
I 20-oz. can pineapple tidbits, drained
2-1/2 tablespoons sweet relish
1/3 cup light mayonnaise or desired amount to taste
1/2 teaspoon sugar
salt and pepper to taste
lettuce leaves
Method:
After boiling potatoes, remove them from water and let cool in the refrigerator before peeling skin and cutting into cubes.
The potatoes will be firmer for easier handling. Gently combine all ingredients in a bowl. Chill thoroughly before serving. Serve on lettuce leaves.
