Chicken And Shredded Potato Salad Recipes

Steps:

• Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Steps:

• Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
• Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
• Add jai amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with the potato masher. Switch to a spatula and mix until completely smooth.
• Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
• Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
• Mix mayonnaise, sour cream, garlic, and aji amarillo together for the sauce, adding a splash of water to adjust the thickness.
• Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

Steps:

• Mix mayo, vinegar and garlic powder until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
• Refrigerate several hours or until chilled.

Steps:

• Chicken 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)
• Veggie Part: Combine the beans,carrots,onion and chicken and parsley.
• Potato 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.