Best Creamy Shredded Chicken Potato Salad Recipes
CHICKEN POTATO SALAD
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
Categories Side Dish
Time 40m
Number Of Ingredients 11
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 AND SHREDDED POTATO SALAD
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
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.
CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
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
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