Best Chicken And Shredded Potato Salad Recipes

CHICKEN POTATO SALAD

Chicken Potato Salad image

Filipino-style Potato Salad with chicken, ham, pineapple, and carrots is the perfect side dish for potlucks and parties. It's creamy, flavorful and sure to be a crowd favorite!

Provided by Lalaine Manalo

Time 40m

Number Of Ingredients 11

Ingredients

6 large potatoes
1/2 pound chicken breast or thigh meat, boneless and skinless
1 medium carrot, peeled and diced
3 hard-boiled eggs, peeled and coarsely chopped
1 small onion, peeled and diced
1 cup crushed pineapple, drained
1/4 cup sweet pickle relish
1/2 cup ham, cubed
1 cup mayonnaise
1/4 cup sweetened condensed milk
salt and pepper to taste

Steps:

Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water to cover. Over medium heat, bring to a boil. Cover and cook potatoes for about 12 to 15 minutes or until tender yet not falling apart.
Drain potatoes and allow to cool. Peel and discard skins. With a knife, cut into 1-inch cubes.
In a pot, add chicken and enough water to cover. Bring the water to a boil and then lower heat. Simmer chicken for about 15 to 20 minutes or until cooked through.
Drain chicken from liquid, allow to completely cool, and shred. Set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon, remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet pickle relish, ham, mayonnaise, and condensed milk. Gently stir together until evenly distributed.
Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

Nutrition Facts : Calories 457 kcal, Carbohydrate 41 g, Protein 16 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 435 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving

CHICKEN POTATO SALAD RECIPE

Chicken Potato Salad Recipe image

Mix up your side dishes with this easy and delicious chicken potato salad. Creamy, fresh and a little bit spicy, it's perfect to serve at all your summer cookouts.

Provided by Becky Hardin

Categories Side Dish

Time 10m

Number Of Ingredients 12

Ingredients

2 cups chicken breast (diced or shredded)
4 potatoes (cooked and cubed)
3 carrots (diced and slightly cooked)
1 cup peas (cooked)
¼ cup pickled jalapenos (diced)
2 Tablespoons parsley (chopped)
½ teaspoon pepper
½ cup mayonnaise
½ cup Mexican cream or sour cream
Salt (to taste)
1 head of romaine lettuce (or other)
2 sleeves Ritz or Saltines or tostadas

Steps:

In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
Serve with crackers.

Nutrition Facts : Calories 191 kcal, Carbohydrate 26 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHICKEN POTATO SALAD

Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

Ingredients

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

PERUVIAN POTATO-CHICKEN SALAD (CAUSA RELLENA)

Peruvian Potato-Chicken Salad (Causa Rellena) image

There's nothing very unusual about serving a chicken or potato salad at a cookout, which is why this layered Peruvian potato and chicken salad will cause such a stir. Or should I say, 'causa' a stir, since in Peru that's what this gorgeous dish is called. Infused with aji amarillo, lime juice, and cilantro, these are perfect for making ahead and packing in your cooler on a hot summer day. Garnish with cherry tomatoes and cilantro if desired.

Provided by Chef John

Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes

Time 2h5m

Yield 4

Number Of Ingredients 20

Ingredients

1 large cooked chicken breast, diced or shredded
¼ cup green peas
¼ cup diced cooked carrot
1 teaspoon minced shallot
2 tablespoons finely chopped roasted red peppers
2 tablespoons chopped fresh cilantro
1 teaspoon lime juice
¼ cup mayonnaise, or as needed
1 ¼ pounds Yukon Gold potatoes, peeled and quartered
2 tablespoons aji amarillo chili paste, or to taste
2 tablespoons olive oil
1 lime, juiced, or more to taste
cayenne pepper to taste
salt to taste
1 avocado, quartered and sliced
⅓ cup mayonnaise
1 tablespoon sour cream
1 small clove garlic, crushed
2 teaspoons aji amarillo chili paste, or to taste
1 teaspoon water as needed

Steps:

Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Nutrition Facts : Calories 658 calories, Carbohydrate 41.4 g, Cholesterol 58 mg, Fat 49.1 g, Fiber 7 g, Protein 19.2 g, SaturatedFat 9 g, Sodium 391 mg, Sugar 3.6 g

CREAMY SHREDDED CHICKEN & POTATO SALAD

Creamy Shredded Chicken & Potato Salad image

If you've got leftover cooked chicken breasts and boiled potatoes, you're a mere 15 minutes from getting this creamy salad into the fridge.

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 cup KRAFT Real Mayo
1 Tbsp. HEINZ Distilled White Vinegar
3/4 tsp. garlic powder
4 cups cooked cubed red potatoes
1 lb. boneless skinless chicken breasts, cooked, shredded
1/2 cup each frozen peas and corn
1/2 cup chopped red peppers
1/4 cup chopped fresh parsley

Steps:

Mix mayo, vinegar and garlic powder until blended.
Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CHICKEN AND SHREDDED POTATO SALAD

Chicken and Shredded Potato Salad image

This is an easy recipe and not too complicated. It is a great recipe as an alternate to your traditional potato salad- quite tasty;and a great way to get the kids to eat vegetables. If you like you can toss it all together and mound the mixture on top of a crispy piece of flat bread and garnish with the potatoes around the side or on top and serve with a dab of sour cream or a little salsa and avocado.

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 19

Ingredients

CHICKEN PART
4 medium chicken breasts, boneless and skinless,grilled
1 medium onion, minced
3 tablespoon(s) olive oil
3 tablespoon(s) minced garlic
1 tablespoon(s) sweet paprika
s & p - to taste
VEGGIE PART
1 pound(s) fresh green beans, trimmed and cut into 1/4 inch pieces
1 or 2 pound(s) carrots, grated
1 medium red onion cut into thin rounds
1/3 cup(s) chopped parsley or cilantro
POTATO PART
4 to 5 pound(s) potatoes, peeled, grated, patted dry
oil - for frying
DRESSING
1/2 to 3/4 cup(s) mayonnaise
s & p - to taste
garnish - chopped fine parsley

Steps:

Chicken Part: Marinate the chicken breasts with the ingredients listed for at least 2 hours. Grill the breasts;then cut into thin pieces. (sometimes I use rotisserie chicken pieces and don't marinate- getting lazy in my old age.LOL)
Veggie Part: Combine the beans,carrots,onion and chicken and parsley.
Potato Part: Heat oil in deep skillet to 375^-making sure the oil fills only 1/2 way in the pan. Fry potatoes until golden brown. Drain on paper toweling. --- Note: Another cheat- I use fried potato stick snack pieces instead of frying my own- and found it tastes great. --- Toss all ingredients with the mayonnaise and add salt and pepper to taste. Garnish with parsley.