Chicken Potato Salad

Recipes for side dishes

Nothing is more satisfying than having a main course served with the perfect side dish. Recipes like Javanese rice, kamote top ensalada or potato salad make a delicious addition to a successful meal.

Chicken potato salad

Chicken Potato Salad is the ultimate party side dish! Creamy, tasty and full of ham, pineapple and carrot, it’s sure to be a hit.
I can’t express enough how much I appreciate you guys. The past few days have been super crazy awesome here at Kawaling Pinoy with all of you visiting Christmas Recipes. Thank you so much for making Kawaling Pinoy a part of your holidays.

Leche flan led the top ten recipes you came for, closely followed by my Filipino Macaroni Salad and I couldn’t agree more with your choice. Forgive me for patting myself on the back; I have to say my macaroni salad is the bomb!

It’s packed with all the delicious goodness you can think of, and this Chicken Potato Salad, my friends, is just as good stuff. With tons of flavor and texture, this is another crowd pleaser you’ll want to serve at parties or bring along for takeout.

what you will need

  • Diced boiled potatoes
  • Sliced ​​boiled white or dark chicken meat
  • Ham cut into cubes
  • Chopped hard-boiled eggs
  • Chopped onion
  • Crushed pineapple
  • Sweet cucumber
  • diced ham
  • Pre-cooked carrots cut into cubes
  • Mayonnaise
  • Condensed Milk

Cooking tips

  • To cook the potatoes evenly, start with cold water and make sure the potatoes are completely submerged in the water. To increase the taste of potatoes, add salt to the water.
  • Cook the potatoes until they are soft enough to pierce easily with a fork, which should take about 15 to 20 minutes.
  • Allow the potatoes to cool completely before adding the rest of the ingredients, as the residual heat will melt the mayonnaise and make the salad too greasy. To speed up cooling, place potatoes in a single layer on a baking sheet and refrigerate.
  • Pre-cooked carrots to retain their color and crunch.
  • Do you prefer potato salad without mayonnaise? Swap for sour cream or plain yogurt.
  • Condensed milk may seem like an odd addition, but it adds creaminess and balances the savory notes of the dish.

How to serve and store

  • This Filipino-Style Chicken Potato Salad is a hearty and tasty side dish for barbecue parties, soups, and holiday gatherings. Double or triple the recipe to easily feed a crowd!
  • Because salad contains mayonnaise and high-protein ingredients, it spoils faster than most foods, especially if the surrounding weather is particularly warm.
  • Do not let sit outside the refrigerator for more than two hours. Chill in advance and store in a cool, shady place before serving. If it doesn’t last long, dispose of it. To preserve leftovers, transfer to a container and refrigerate for up to 3 days.

More delicious salads

Creamy pasta salad with tuna is hearty, tasty and makes a great side dish or light meal. Perfect for parties, picnics or picnics, it’s sure to be a crowd favorite.

Get the recipe

That’s all for now, my favorites. As I leave you to your Christmas holidays, I wish you and your family the best this holiday season and throughout the year. Happy Easter!

Chicken potato salad

Filipino-style potato salad with chicken, ham, pineapple and carrots is the perfect side dish for soups and parties. It’s creamy, tasty and sure to be a hit!
Preparation time: 20 minutes
Cooking time: 20 min
Total time: 40 minutes


  • 6 large potatoes
  • 1/2 pound chicken breast or thigh meat, boneless and skinless
  • 1 medium carrot, peeled and diced
  • 3 hard-boiled eggs, peeled and roughly chopped
  • 1 small onion, peeled and diced
  • 1 cup crushed pineapple, drained
  • 1/4 cup sweet pickle
  • 1/2 cup diced ham
  • 1 cup mayonnaise
  • 1/4 cup sweetened condensed milk
  • salt and pepper to taste


1. Rinse the potatoes well under running cold water. Put the potatoes and enough cold water to cover the pot. Bring to a boil over medium heat. Cover and cook the potatoes for about 12 to 15 minutes or until they are tender but not falling apart.
2. Drain the potatoes and let them cool. Peel and discard the skins. Cut into 1-inch cubes with a knife.
3. Add the chicken and enough water to cover the pot. Bring the water to a boil, then reduce the heat. Simmer the chicken for about 15 to 20 minutes, or until cooked through.
4. Drain the chicken from the liquid, let it cool completely and cut into pieces. Set aside.
5. Bring water to a boil in a saucepan. Add the diced carrots and cook for about 30 seconds. Remove from the water using a slotted spoon and place in an ice bath until completely cold. Drain and set aside.
6. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, crushed pineapple, sweet cucumber, ham, mayonnaise and condensed milk. Mix gently until evenly distributed.
7. Season with salt and pepper to taste. Put in the fridge for about 30 minutes to let the flavors combine.
Allow the potatoes to cool completely before adding the rest of the ingredients, as the residual heat will melt the mayonnaise and make the salad too greasy. To speed up cooling, place potatoes in a single layer on a baking sheet and refrigerate.

Nutritional information

Calories: 457 kcal, Carbohydrates: 41 g, Protein: 16 g, Fat: 26 g, Saturated fatty acids: 5 g, Cholesterol: 109 mg, Sodium: 435 mg, Potassium: 987 mg, Fiber: 5 g, Sugar: 29 g, Vitamin C 25 mg, Vitamin: 275 g, Vitamin: Calcium: 105 mg, Iron: 6 mg

“This website provides approximate nutritional information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database whenever available or other online calculators.”

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