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Tropical Chicken Potato Salad

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Are you looking for the best Tropical Chicken Potato salad recipe? It is generally eaten as a tasty side dish. Do let me know how you've liked my salad. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
  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)
Directions

GETTING READY
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.

SERVING
16 Serve chilled in individual serving dishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party
Cook Time: 
45 Minutes
Servings: 
6

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