Chicken Potato Salad

Ingredients:

1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)

Cooking Procedure:

1. In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).
2. Drain potatoes and carrots, let cool.
3. Once cooled, the skin can be easily be pealed by hand.
4. Dice the potatoes and carrots (about 1×1 cm)
5. Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths
6. Drain pineapple chunks or tidbits.
7. Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise…) in a big bowl and salt to taste. You may add pepper if you wish.
8. Refrigerate before serving.


Tips:

•You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.