chicken and shredded potato salad
(3 ratings)
This is an easy recipe and not too complicated. It is a great recipe as an alternate to your traditional potato salad- quite tasty;and a great way to get the kids to eat vegetables. If you like you can toss it all together and mound the mixture on top of a crispy piece of flat bread and garnish with the potatoes around the side or on top and serve with a dab of sour cream or a little salsa and avocado.
(3 ratings)
yield
5 serving(s)
prep time
10 Min
cook time
20 Min
method
Deep Fry
Ingredients For chicken and shredded potato salad
- CHICKEN PART
-
4 mdchicken breasts, boneless and skinless,grilled
-
1 mdonion, minced
-
3 Tbspolive oil
-
3 Tbspminced garlic
-
1 Tbspsweet paprika
-
s & pto taste
- VEGGIE PART
-
1 lbfresh green beans, trimmed and cut into 1/4 inch pieces
-
1 or 2 lbcarrots, grated
-
1 mdred onion cut into thin rounds
-
1/3 cchopped parsley or cilantro
- POTATO PART
-
4 to 5 lbpotatoes, peeled, grated, patted dry
-
oilfor frying
- DRESSING
-
1/2 to 3/4 cmayonnaise
-
s & pto taste
-
garnishchopped fine parsley
How To Make chicken and shredded potato salad
-
1Chicken Part: Marinate the chicken breasts with the ingredients listed for at least 2 hours. Grill the breasts;then cut into thin pieces. (sometimes I use rotisserie chicken pieces and don't marinate- getting lazy in my old age.LOL)
-
2Veggie Part: Combine the beans,carrots,onion and chicken and parsley.
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3Potato Part: Heat oil in deep skillet to 375^-making sure the oil fills only 1/2 way in the pan. Fry potatoes until golden brown. Drain on paper toweling. --- Note: Another cheat- I use fried potato stick snack pieces instead of frying my own- and found it tastes great. --- Toss all ingredients with the mayonnaise and add salt and pepper to taste. Garnish with parsley.
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Categories & Tags for Chicken and Shredded Potato Salad:
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