What I love most about making Chicken Potato Salad is you can throw anything you fancy and find appropriate to be included in this easy to make dish that is
perfect for any occasions. With the right blend of evenly cooked potatoes and carrots plus its special ranch dressing it is a hearty and full meal on itself. For that added spice I sprinkle a dash of paprika, white pepper and onion powder. It always turns out great when I add pineapple tidbits, chopped fresh celery and boiled carrots. I did not use mayonnaise, instead I used ready salad dressing like Clara Ole dips n' dressings (Ranch Flavor) because it adds more flavor especially when chilled. I also prefer using baby potatoes with skin on because of the fiber source and level it up by adding boiled and flaked chicken breast pieces. The mix of the fruity flavor, spices and the flavored dressing makes it an ideal picnic fare, a healthy appetizer and all time family favorite. – hir.
500 gms. Baby potatoes (boiled with skin on, quartered if bigger size)
250 gms. Boiled Chicken breast (flaked into bite size pieces)
¼ Large Carrots (boiled and diced)
Clara Ole Ranch Dressing
1 medium sized red onion finely chopped
Chopped fresh celery (leaves for garnish)
200 gms. Del Monte Pineapple Tidbits
1 tsp. washed sugar
¼ tsp salt.
Dash of Spanish paprika (for a little kick!)
White pepper powder
Onion or garlic powder
Boil the chicken fillet first and tear into bite size pieces once cooled.
Boil baby potatoes, carrots for ten minutes in briskly boiling water. Drain and wash in ice cold water to stop the cooking process.
Set aside and allow to cool before adding the dressing.
Add in the Clara Ole Ranch dressing, onion powder, white pepper, salt, sugar and your preferred spices, in the cooled baby potatoes, carrots, celery, chicken breast fillet, red onion, and pineapple tidbits mix.
Toss everything together, chill and serve.
The ideal appetizer and picnic partner. Bon Appetit!