Potato salad and chicken salad are enjoyed by many people, especially in the summer months when cold food is preferable over hot mashed potatoes and roast chicken. If you have a craving for chicken and potatoes, try this recipe. By combining the chicken and potatoes in a salad, you save time, and have a delicious main dish that includes all the food groups for healthy eating.
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 1×1 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.