Chicken Potato Salad

TOTAL PREPARATION TIME: 45 minutes
SERVINGS: 7-8
COURSE: Main course/Lunch/Dinner

INGREDIENTS

• 5 Medium potatoes, peeled
• 1 Medium carrot, peeled
• 1/2 Pound chicken breast
• 1/4 Cup mayonnaise
• 1/2 Cup crushed pineapple, drained
• 2 Tablespoons sugar
• 2 Tablespoons pickle relish
• 1 Small onion, peeled and diced
• 2 Hard-boiled eggs, peeled and coarsely chopped
• Salt and pepper to taste

PREPARATION

1. Boil the potatoes and carrots until cooked. Dice them and set them aside.
2. In another pot, boil the chicken breast in water with salt. Cook for 15 minutes or until done. Let cool and cut into strips or cubes.
3. Once the vegetables and chicken are cool, mix them in a bowl with the rest of the ingredients, and season with salt and pepper to taste. Chill in the refrigerator for at least 15 minutes before serving. Enjoy!

OPTIONS AND TIPS

• You can add 1/2 cup of chopped ham.
• This salad can be prepared in advance and refrigerated, take it out a few minutes before serving.
• You can prepare incredible sandwiches filled with this salad.

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