Chicken Potato Salad

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.