Tropical Chicken Potato Salad
|Chicken stock||2 Liter (8 Cups)|
|Pontiac potatoes||2 Pound, peeled (1 Kilogram)|
|Fresh mint sprigs||60 Milliliter (1/4 Cup)|
|Mayonnaise||250 Milliliter (1 Cup)|
|Sour cream||125 Milliliter (1/2 Cup)|
|Freshly ground black pepper||To Taste|
|Mustard powder||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Cooked chicken||1 Pound, diced (450 Grams)|
|Fresh pineapple||1⁄2 , peeled and diced|
|Green onions||2 , diced|
|Mandarin orange||1 , broken into segments|
|French dressing||60 Milliliter (1/4 Cup)|
|Lettuce leaves||6 , washed|
|Hard-boiled eggs||2 , shelled and chopped|
|Tomatoes||2 , sliced|
|Celery stalk||1 , diced|
|Mayonnaise||60 Milliliter (1/4 Cup, Tasty)|
|Butter||20 Milliliter (1 1/2 Tablespoons)|
|Slivered almonds||45 Milliliter (3 Tablespoons)|
1 For the potato salad, in a large saucepan, bring stock to a boil.
2 Add potatoes and mint.
3 Cook for 15 minutes or until just tender.
4 Drain and let cool.
5 Cut the potatoes into 1/2 inch (1 cm)
6 In a bowl combine chicken, pineapple, green onions, mandarin segments and potato.
7 Add French Dressing and stir.
8 On a large plate, place lettuce leaves
9 Spoon chicken salad onto lettuce.
10 In a bowl, combine eggs, tomatoes, celery and mayonnaise.
11 Spoon mixture on top of chicken.
12 In a pan, melt butter.
13 Add almonds and fry until lightly brown.
14 Sprinkle almonds on top of the salad.
15 Place in the refrigerator and chill thoroughly.
16 Serve chilled in individual serving dishes.