CHICKEN POTATO SALAD
This is a recipe for chicken potato salad with carrots and peas.
Author: Vanjo Merano
Recipe type: Salad
Serves: 6
Ingredients
2 (4 oz.) pieces boneless chicken breast
2 medium potato, peeled and diced
2 medium carrot, peeled and diced
3 tablespoons sweet relish
1 cup frozen green peas
teaspoon garlic salt
cup shredded Parmesan cheese
cup mayonnaise
Water for boiling
Instructions
1.
Boil 4 cups water in a pot. Add the chicken. Boil for 15 minutes. Remove the chicken and let it cool
down. Slice the chicken into small cubes. Set aside.
2.
Boil a clean batch of water in a clean pot. Add the carrot and continue to boil for 5 minutes. Drain
the water and set the carrot aside. Do the same with the potato.
3.
Combine the diced chicken, carrot, and potato in a mixing bowl. Add garlic salt, pickle relish,
Parmesan, and mayonnaise. Fold until all the ingredients are well blended. Add the frozen green
peas. Continue to fold until well blended. Note: you can adjust the amount of garlic salt and Parmesan
to tailor to your taste.
4.
Refrigerate for at least 3 hours.
5.
Transfer to a serving plate. Serve.
6.
Share and enjoy!
Nutrition Information
Serving size: 6
Fried Chicken Potato Salad
Are you looking for recipes that make use of left over fried chicken breasts? I think that you will find this
Fried Chicken Potato Salad recipe interesting.
Author: Vanjo Merano
Serves: 4
Ingredients
2 medium baking potatoes; boiled, peeled, and sliced into cubes
2 (4 ounces) chicken breasts
cups frozen green peas, thawed
cup chopped scallions
1 tablespoons sweet pickle relish
5 to 6 tablespoons light mayonnaise
teaspoon garlic powder
1 egg, beaten
cup all-purpose flour
cup cooking oil
Instructions
1.
Flatten the chicken breasts using a meat tenderizer tool by gently pounding on the meat until it is
about inch thick. Season both sides with salt and pepper.
2.
Heat a frying pan and pour-in the cooking oil.
3.
Meanwhile, dip the chicken in beaten egg and dredge in flour.
4.
Once the oil is becomes hot, pan fry each side of the chicken in medium heat for 8 to 10 minutes.
5.
Remove the chicken in the pan. Place in a plate to cool down. Chop into bite size pieces. Set
aside.
6.
In a large mixing bowl, combine mayonnaise, sweet pickle relish, salt, pepper, and garlic powder.
Mix well.
7.
Add-in the potatoes and green peas. Toss.
8.
Add the chicken and scallions. Toss once again.
9.
Cover and refrigerate for 3 hours.
10.
Serve. Share and enjoy!
Nutrition Information
Serving size: 4
Potato Salad with Carrots and Pineapple
I enjoy eating salads. One type of salad that I truly like is what I call Potato Salad with Carrots and
Pineapple. Some might refer to it simply as potato salad. I remember having this salad for the longest time
and I still enjoy it until today.
Potato Salad with Carrots and Pineapple
Author: Vanjo Merano
Ingredients
3 medium baking potatoes, peeled
2 medium carrots, peeled
1 cup pineapple, diced
cups light mayonnaise
teaspoon garlic powder
1 teaspoon granulated white sugar
Salt and ground black pepper to taste
4 cups water
Instructions
1.
Pour the water in a deep cooking pot, Bring to a boil.
2.
Add the potatoes and carrots and then boil until the vegetables becomes soft (about 10 to 12
minutes). Soak the boiled potatoes and carrots in a bowl with cold water to stop the cooking process.
This will prevent the vegetables from being overcooked.
3.
Remove the vegetables from the bowl and pat dry using a paper towel. Dice the potatoes and
carrots and place in a large bowl. Add the diced pineapple, toss gently, and set aside.
4.
Meanwhile, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste the
mixture and make sure that the salt and pepper is just about right.
5.
Add the mayonnaise mixture on the bowl with potatoes. Gently toss until the mixture coats the
potatoes, carrots, and pineapple.
6.
Refrigerate for at least 1 hour. Serve.
7.
Share and enjoy!
Nutrition Information
Serving size: 5
POTATO AND GREEN BEAN SALAD RECIPE
Author: Vanjo Merano
Serves: 3
Ingredients
1 lbs small red potatoes
1 lb fresh green beans, ends removed
1 tablespoon Dijon mustard
1 teaspoon fresh dill
cup olive oil
2 tablespoons white wine vinegar
teaspoon salt
teaspoon ground black pepper
4 cups water
Instructions
1.
Boil water in a cooking pot.
2.
Put-in the potatoes and boil for 15 to 18 minutes.
3.
Remove the potatoes and set aside to cool down. Meanwhile, place the green beans in boiling
water and cook for 4 to 5 minutes.
4.
Remove the green beans from the cooking pot and place in a bowl with cold water. This will retain
the color and texture of the beans.
5.
In a large bowl, combine olive oil, Dijon mustard, dill, white wine vinegar, salt, and ground black
pepper then mix well.
6.
Slice the boiled potatoes into quarters then toss them along with the green beans in the mixture.
7.
Refrigerate for at least 1 hour.
8.
Transfer to a serving plate then serve.
9.
Share and enjoy!
Nutrition Information
Serving size: 3
SWEET POTATO LEAVES SALAD RECIPE
Author: Vanjo Merano
Serves: 2
Ingredients
1 large bunch sweet potato leaves, stems removed and cleaned
3 pieces medium tomatoes, sliced
1 thumb ginger, shredded
1 medium red onion, sliced
6 tablespoons sugar cane vinegar
teaspoon white sugar
teaspoon salt
teaspoon ground black pepper
2 cups water
Instructions
1.
Place water in a cooking pot and let boil.
2.
Blanch the sweet potato leaves. This is done by putting the leaves in boiling water. Let it stay for
about 20 to 30 seconds. Remove the leaves and submerge in a bowl of cold water for 30 seconds,
and let dry.
3.
In a large bowl, combine sweet potato leaves, tomatoes, ginger, onion, sugar, salt, pepper, and
vinegar. Gently toss until all the ingredients are distributed.
4.
Serve as an appetizer. Share and enjoy!
SWEET POTATO LEAVES SALAD RECIPE
Author: Vanjo Merano
Serves: 2
Ingredients
1 large bunch sweet potato leaves, stems removed and cleaned
3 pieces medium tomatoes, sliced
1 thumb ginger, shredded
1 medium red onion, sliced
6 tablespoons sugar cane vinegar
teaspoon white sugar
teaspoon salt
teaspoon ground black pepper
2 cups water
Instructions
1.
Place water in a cooking pot and let boil.
2.
Blanch the sweet potato leaves. This is done by putting the leaves in boiling water. Let it stay for
about 20 to 30 seconds. Remove the leaves and submerge in a bowl of cold water for 30 seconds,
and let dry.
3.
In a large bowl, combine sweet potato leaves, tomatoes, ginger, onion, sugar, salt, pepper, and
vinegar. Gently toss until all the ingredients are distributed.
4.
Serve as an appetizer. Share and enjoy!
Nutrition Information
Serving size: 2
EASY CHICKEN CAESAR SALAD RECIPE
Author: Vanjo Merano
Serves: 4
Ingredients
12 ounces, boneless and skinless chicken breast
3 romaine lettuce hearts, chopped
1 pack croutons (any flavor)
cup grated or shredded Parmesan cheese
6 pieces peperoncini
cup lite Caesar salad dressing
Salt and pepper
Instructions
1.
Flatten the chicken breast by pounding using a meat tendering tool. Season the chicken with salt
and pepper. Grill for 5 to 7 minutes per side depending on the thickness. Remove from the grill and let
the chicken rest for 10 minutes. Chop. Set aside.
2.
Prepare the salad by combining the lettuce hearts, croutons, pepperoncini, Parmesan Cheese,
Caesar salad dressing, and grilled chicken. Toss.
3.
Transfer to a salad bowl. Serve.
4.
Share and enjoy!
Nutrition Information
Serving size: 4
FILIPINO CHICKEN MACARONI SALAD RECIPE
Author: Vanjo Merano
Serves: 8
Ingredients
1 lb. elbow macaroni
1 lb. chicken
cup light mayonnaise
1 (20 oz.) can pineapple tidbits, drained
cup minced carrots
cup raisins
1 cup shredded sharp cheddar cheese
teaspoon garlic powder
4 cups water
Salt and pepper to taste
Instructions
1.
Bring water to a boil. Once the water starts boiling, add 1 teaspoon salt and then put-in the
chicken. Boil the chicken for 25 minutes. Drain the water and let the chicken cool.
2.
Discard the bone from the meat and then shred the chicken meat using your clean hands. Set
aside.
3.
Cook the elbow macaroni according to package instructions. Drain and then set aside
4.
In a large mixing bowl, combine the mayonnaise, garlic powder, 3 tablespoons of pineapple juice
from the canned tidbits, salt, and ground black pepper. Mix well and then taste. Adjust the taste as
necessary.
5.
Add the shredded chicken, carrots, macaroni, raisins, and pineapple tidbits in the mixing bowl. Toss
thoroughly until the ingredients are well distributed.
6.
Add the cheese. Gently toss.
7.
Cover the mixing bowl with a cling wrap. Refrigerate for at least 1 hour.
8.
Transfer to a serving plate.
9.
Serve. Share and enjoy!
Nutrition Information
Serving size: 8
SALTED EGGS AND TOMATO SALAD
Author: Vanjo Merano
Serves: 4
INGREDIENTS
2 salted duck eggs (itlog na maalat)
2 medium plum tomatoes, cubed
1 teaspoon fish sauce
INSTRUCTIONS
Slice the salted eggs in half.
Scrape the egg white and yolk then arrange in a bowl.
Add the cubed tomatoes and fish sauce. Mix well.
Serve. Share and enjoy!
Nutrition Information
Serving size: 4
GRILLED POTATO SALAD
Author: Vanjo Merano
Serves: 2
Ingredients
5 red potatoes, cleaned
1 tablespoon extra-virgin olive oil
1 small yellow onion, sliced
3 crisp bacon strips, crumbled
1 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoons Dijon mustard
1 teaspoons Worcestershire sauce
2 tablespoons chopped parsley
teaspoon sea salt
teaspoon ground black pepper
Instructions
Parboil potatoes and then blanch in cold water. Slice into quarters.
In a large bowl, combine salt, pepper, red pepper flakes, and olive oil. Mix well.
Add in the potatoes and then mix until the olive oil mixture coats.
Grill the potatoes for about 5 minutes per side.
Transfer back to the mixing bowl. Add the crumbled bacon and sliced onions.
Combine mayonnaise, mustard, and Worcestershire sauce. Mix well and then pour-in the bowl with
the potatoes. Gently toss.
Transfer to a serving plate. Top with chopped parsley.
Serve. Share and enjoy!
Nutrition Information
Serving size: 2
DIFFERENT KINDS
OF SALAD
Submitted by:
Ariel P. Tuliao
SHRIMP AVOCADO SALAD RECIPE
Author: Vanjo Merano
Serves: 3
Ingredients
1 pound shrimp, deveined and shell removed
2 cups water
2 ripe avocado, cubed
teaspoon garlic powder
6 tablespoons sour cream
juice from 1 lime
salt to taste
chives for garnish
Instructions
1.
Boil water in a cooking pot. Add the shrimp and cook for 1 to 2 minutes or until color turns medium
orange. Remove the shrimp from the pot and discard the water. Set aside.
2.
Combine sour cream, lime juice, garlic powder, and salt in a large bowl. Mix well.
3.
Add the avocado. Fold until all ingredients are well blended.
4.
Fold-in the boiled shrimp.
5.
Transfer to a serving bowl. Top with chives.
6.
Serve chilled. Share and enjoy!
Nutrition Information
Serving size: 3
