Chicken Potato Salad

Estimated cooking & preparation time: 1 hour

Ingredients:

• 1 kilo potatoes

• 1 big chicken breast

• 3 pieces medium sized carrots

• 500 ml mayonnaise

• 1 can (836 g) pineapple tidbits or chunks

• 1/2 cup sweet pickle relish

• 1 cup cheddar cheese, diced (optional)

• 3 tablespoons of chopped spring onions (optional)

• Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

• In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

• Drain potatoes and carrots, let cool.

• Once cooled, the skin can be easily be pealed by hand.

• Dice the potatoes and carrots (about 1x1 cm)

• Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

• Drain pineapple chunks or tidbits.

• Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.

• Refrigerate before serving.

Potato Salad Cooking Notes:

• You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.