Chicken Potato Salad Recipe

Preparation Time

20 mins.

Cooking Time

1 hr. and 10 mins.

Serving Size

14

Ingredients:

FOR THE SALAD

FOR THE DRESSING

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.

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.

Lusog Notes:

This salad is a source of vitamin C that helps fight common infections and aids in wound healing.