Chicken Potato Salad (Party)

This is a must-have in all potlucks and barbecues. Master this recipe and you’ll surely be the life of every party!

Cooking Tools Needed:

Best paired with

Ingredients

2 kg + 140 gramsBaby Potatoes(washed very well, for the salad)
321 gramsBacon(sliced, for the salad)
650 gramsChicken Breast Fillet(for the salad)
214 gramsRed Bell Pepper(partially roasted and cut into cubes, for the salad)
214 gramsYellow Bell Pepper(partially roasted and cut into cubes, for the salad)
6½ stalksCelery(stringed and sliced, for the salad)
2⅛ tbsp Red Onion(chopped, for the salad)
Romaine Lettuce(for the salad)
2⅛ cupsMayonnaise(for the dressing)
4¼ tbspDijon Mustard(for the dressing)
4¼ tbspBalsamic Vinegar(for the dressing)
½ cupExtra Virgin Olive Oil(for the dressing)
⅔ cupRipe Mango Puree(for the dressing)
4¼ tbspHoney(for the dressing)
1 tspIodized Fine Salt(for the dressing)
¼ tspWhite Pepper(for the dressing)
2 cans (567 grams each) Del Monte
Crushed Pineapple
(drained, reserve syrup, for the salad)

Cooking Procedure:

  1. Boil chicken in pineapple syrup with 1 teaspoon iodized fine salt until cooked. Drain then slice, reserve stock.

  2. Using reserved stock, add 4¼ cups water, potatoes and 2 1/8 teaspoons iodized fine salt. Boil potatoes until tender. Drain; cut each piece into two. Set aside.

  3. Sauté bacon until crispy; drain and crumble. Set aside.

  4. Combine all ingredients for salad (except bacon and lettuce). Pour dressing; toss. Chill. Mix with bacon just before serving. Serve on bed of lettuce.

  5. To make dressing: Combine all ingredients in a covered jar. Shake until well blended.

    Makes 30 servings
    Lusog Notes: Keep the immune system happy with this dish, which contains vitamin C.
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