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!
|2 kg + 140 grams||Baby Potatoes||(washed very well, for the salad)|
|321 grams||Bacon||(sliced, for the salad)|
|650 gram||Chicken Breast Fillet||(for the salad)|
|214 grams||Red Bell Pepper||(partially roasted and cut into cubes, for the salad)|
|214 grams||Yellow Bell Pepper||(partially roasted and cut into cubes, for the salad)|
|6½ stalks||Celery||(stringed and sliced, for the salad)|
|2⅛ tbsp ||Red Onion||(chopped, for the salad)|
| ||Romaine Lettuce||(for the salad)|
|2⅛ cups||Mayonnaise||(for the dressing)|
|4¼ tbsp||Dijon Mustard||(for the dressing)|
|4¼ tbsp||Balsamic Vinegar||(for the dressing)|
|½ cup||Extra Virgin Olive Oil||(for the dressing)|
|⅔ cup||Ripe Mango Puree||(for the dressing)|
|4¼ tbsp||Honey||(for the dressing)|
|1 tsp||Iodized Fine Salt||(for the dressing)|
|¼ tsp||White Pepper||(for the dressing)|
|2 cans (567 grams each) ||Del Monte|
|(drained, reserve syrup, for the salad)|
Boil chicken in pineapple syrup with 1 teaspoon iodized fine salt until cooked. Drain then slice, reserve stock.
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.
Sauté bacon until crispy; drain and crumble. Set aside.
Combine all ingredients for salad (except bacon and lettuce). Pour dressing; toss. Chill. Mix with bacon just before serving. Serve on bed of lettuce.
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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