Creamy Shredded Chicken 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

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

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