Hi! Welcome to the third installment of my personal Christmas challenge! This time, I have this delicious, easy to prepare and quite frankly, addicting Filipino Chicken Potato Salad.
Filipinos can get really crazy around Christmas time. The days leading to Christmas are usually filled with frenetic activities and the one-week interval between Christmas and New Year’s is just a buffer for us to catch our breaths before we plunge once again into another round of celebration.
As such, it is a great idea to prepare something quick and unfussy. This is where the Filipino Chicken Potato Salad comes in. This salad is perfect as a side dish or as a quick pick-me-up on busy days.
Breaking the Salad Down
One of the important aspects of this dish is the potatoes. Some salads, such as the Japanese Potato Salad, call for mashing the boiled potatoes to the point of almost making them mushy. However, this Filipino Chicken Potato Salad just needs the potatoes to be soft but still intact.
A number of recipes floating around the Internet call for boiling the potatoes first before peeling them and cutting them up. I’m not a big fan of blistered fingers from trying to peel off hot potato skin, so I always peel and slice the potatoes first before boiling them up. I remember reading a study that says boiling with the skin on is better, but this is my preference. It takes a shorter time to boil plus the potatoes don’t get pulped out too much. Hooray!
P.S. I do the same with the carrots, too.
Before I forget, I know that in a lot of countries they have different types of potatoes. We do have a couple in the Philippines but the most common one is the “all purpose potato.” I don’t really know how to call it but incidentally, I read on CooksInfo (It’s like the Larousse Gastronomique of the Internet, aka the Wikipedia of cooking) that the most common potato variety in the Philippines is the granola.
I recommend using waxy (e.g. Red Potatoes, New Potatoes), or all purpose potatoes (e.g. Yukon, Granola) for this salad. For this recipe, I used New Potatoes. These are basically potatoes that were harvested young. They don’t contain much starch so they’re ideal for boiling.
A word on sauces…
I’m not sure if I mentioned it on my post on Filipino Chicken Macaroni Salad but I prefer creamy salad sauces in large amounts. Like gobs and gobs of it. Yes, it isn’t the healthiest option out there but it’s Christmas, so no worries.
With that being said, since the sauce is a prominent part of this salad, it’s important to properly season it. Don’t be stingy with the salt and pepper. If you want more bite to the sauce, add more pickle relish (or even a drop of white vinegar). You can always balance it off with a drop of condensed milk.
I hope you give this recipe a try for the holidays!
Filipino Chicken Potato Salad
- 500 grams potatoes cut into 1–2 inch cubes
- 125 grams carrots diced
- 75 grams yellow onion diced
- 3 eggs hard boiled, peeled and coarsely chopped
- 250 grams chicken breast
- 100 grams pineapple tidbits
- 100 grams pickle relish
- 100 grams cooked bacon bits optional
- 1 cup 240 ml mayonnaise
- 1/4 cup 60 ml condensed milk
- salt and pepper to taste
- Boil enough water in a pot to cover the potatoes. Simmer until fork tender. Remove from the pot and transfer to a bowl to cool. Set aside.
- In the same pot, add the diced carrots and cook until tender, about 30 seconds to a minute. Remove from the pot and transfer to a bowl to cool. Set aside.
- Sprinkle a pinch of salt and pepper over the simmering water. Add the chicken breast. Cook until the chicken is cooked through, about 10-20 minutes, depending on the size of the chicken. Drain and transfer to a bowl to cool off.
- In a large enough bowl, mix all the ingredients (except for the condensed milk) together until the ingredients are evenly coated with mayonnaise. You can add the condensed milk in batches to adjust to your preferred sweetness.
- Season with salt and pepper. Cover and refrigerate for half an hour or more to allow the flavors to come together.
- Serve cold as a side dish or on its own.
About Filipino Chicken Potato Salad
You can prepare Filipino Chicken Potato Salad in a few simple steps. Slice the chicken into strips, peel and dice the potatoes and carrots, and drain the pineapple. Prepare the dressing by mixing mayonnaise, condensed milk, and pickled relish. Adjust the seasoning to your liking. Refrigerate overnight before serving. To serve, sprinkle with sesame seeds. Depending on the amount of dressing you like, you can serve the salad cold or at room temperature.
Pinoy chicken recipes
Whenever you’re planning to serve a delicious side dish for your next gathering, a Filipino chicken potato salad recipe is one of the best options. This creamy side dish features chicken, potatoes, pineapples, cheese, and a sweet and savory dressing. These ingredients combine to make a wonderful salad that’s easy to make and delicious to eat. It also keeps well, but you may want to reheat leftovers.
To prepare this delicious potato salad, prepare the chicken by dicing or slicing it into thin strips. Peel and dice potatoes and pineapple. Add mayonnaise and mustard. Add shredded chicken, if desired. You may also add chopped ham or pineapple. Finally, sprinkle cheddar cheese on top. Mix the ingredients together and chill until ready to serve. This salad will keep well for up to a week if you are serving it as a snack.
Pinoy chicken Adobo
The basic ingredients in Filipino chicken Adobo include garlic, soy sauce and vinegar. They are served over a bed of warm white rice. For a more authentic flavor, try using Filipino brands of soy sauce. Caramelized onions add a sweet yet savory touch. To enhance the flavors, you can add a bit of sugar to the dressing. In addition, chicken Adobo is delicious when served with a side of steamed white rice.
To enhance the flavour, marinate the chicken. If possible, marinate the chicken for at least one hour. This will ensure the chicken absorbs the flavor of the sauce better. You can also add some vegetables to give the dish some color. Serve it with a side of fluffy white rice for maximum flavor. Try it with other types of meat if you’d like. If you’re not a fan of chicken, try making a version of this classic Filipino dish with pork or shrimp.
Pinoy chicken barbecue
If you’re looking for a delicious Asian side dish, Filipino chicken barbecue potato salad is the answer! This classic dish is rich, tangy, and sweet. And, it is a crowd-pleaser, perfect for holiday parties and potlucks! However, be warned: this salad spoils quickly! It’s better to make it the day before you plan on serving it, as the flavors will have time to develop.
To make it as authentic as possible, you need to marinate the chicken with a marinade that contains soy sauce, vinegar, banana ketchup, lemon juice, and brown sugar. Then, you can cook it over a bamboo tube, a coconut husk, or a regular stove. The chicken will cook in the marinade for at least an hour before you’re ready to serve it.
Pinoy chicken tocino
If you’re in the mood for a quick and easy meal, you should try the Filipino chicken tocino salad. It’s low in calories and fat, and offers plenty of protein. Garlic rice also adds healthy nutrients, like fiber, phosphorus, and manganese. And since it’s made with chicken, you can even make it with just chicken breasts. If you’re a vegetarian, you might want to try this dish without the rice.
To make a Filipino chicken tocino salad, start by preparing the marinade. Mix ketchup, sugar, and chili sauce together. Add chicken cubes to the marinade and allow it to sit overnight or for four hours. You can also add a slice of pepper to it, and stir-fry the chicken with the marinade. Once cooked, serve with rice and scrambled eggs. The chicken should be thoroughly cooked before serving.