Chicken Potato Salad Recipes

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:

• Preheat oven to 400 degrees F.
• Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
• Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
• In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
• Serve salad in Bibb lettuce cups. Roll up and eat.

Steps:

• Slice chicken breasts into strips and season with salt and pepper. In a non-stick skillet, heat oil over medium high heat. Add chicken and cook until golden brown and chicken is no longer pink in the middle, about 4-5 minutes. Remove chicken to paper towels to drain. Combine chicken and sliced boiled potatoes in a large bowl and set aside.
• For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a blender and process. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor.
• Toss the chicken and potatoes with 3 or 4 tablespoons of the dressing. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Arrange lettuce on a plate and top with chicken and potatoes. Garnish with chopped parsley and anchovies, if desired.

Steps:

• Combine all ingredients. Salt and pepper to taste.
• Refrigerate at least two hours to allow the flavors to meld.

Steps:

• Boil your noodles, eggs, and potatoes in separate pots until they are fully cooked.
• Once everything is done boiling, put it to the side to cool down.
• Drain the noodles.
• Peel the shells from the eggs and dice.
• Put diced eggs to the side in separate bowl.
• Peel the skin from the potatoes and then dice.
• Put diced potatoes to the side in separate bowl.
• Open and drain the canned chicken.
• Shred one of the chicken cans into a big bowl.
• Mix your drained noodles, diced eggs and potatoes into the bowl with the chicken.
• Shred the second can of chicken on top of the noodles, eggs, and potatoes.
• Add the mayo and mustard to the mixture.
• Mix all the ingredients together until its blended well and everything is covered by the mayo and mustard.
• Let it cool down for 30 minutes in the refrigerator.
• Serve the pasta salad on tostadas or tortilla chips!