Chicken Potato Salad with Garlic

What gives this dish a wonderful twist is the addition of garlic. For extra flavor, the peeled potatoes are cooked in chicken broth. This salad is best eaten after it has stayed at least overnight in the refrigerator.

• 8 cups potatoes, peeled, cut into cubes and cooked in salted chicken broth


• 2 chicken breasts, boiled in salted water and cubed


• 6 hard-boiled eggs, chopped


• 2 cups mayonnaise


• 2 tablespoons white onions, finely chopped


• 1 tablespoon garlic, finely chopped


• 1 tablespoon calamansi juice


• 4 tablespoon salt


• 2 teaspoons white sugar


• 2/3 teaspoon white pepper


• lettuce leaves


• parsley


• 1 hard-boiled egg, sliced

 

Procedure:

1. In a bowl, mix together the potatoes, chicken and eggs.


2. Cool before adding the other ingredients.


3. In a small bowl, mix the remaining ingredients.


4. Add to potato mixture and blend well.


5. Cover and refrigerate several hours or overnight before serving.


6. Serve on a bed of lettuce leaves. Garnish with parsley and hard-boiled sliced eggs.

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Chicken Macaroni Salad

• 1 package elbow macaroni (250 g.), cooked and drained


• 2 cups chicken meat, diced


• 1 onion, chopped


• 1/2 cup celery, chopped


• 1/2 cup pickle relish


• 2 cups cheese, grated


• salt and pepper


• 1 teaspoon calamansi juice


• 3 hard-boiled eggs, chopped


• lettuce leaves


• parsley

Procedure:

Mix the above ingredients. Garnish with lettuce leaves and parsley. Chill and serve.

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Potato Salad Recipe

Potato Salad

Ingredients:

• Potato (160 g)


• Celery (40 g)


• Onions (40 g)


• Pickles (20 g)


• Green bell pepper (25 g)


• Lettuce (30 g)

For the mayonnaise:

• Egg white (1 pc)


• Olive oil (240 ml)


• Salt (3 g)


• Pepper (2 g)


• Sugar (3 g)


• Nu salt (2 g)


• Sweet n' low (2 g)

Procedure:

1. Scrub the potato. Steam or boil until it is tender but do not over cook. Peel it afterwards.


2. Then, drain potato and cut it into half a dice.


3. Set aside the potato. When the dressing is ready, combine potatoes and dressing.


4. Mix well. It is important not to break or crush the ingredients.

For the dressing:

1. On a mixing bowl, pour in the egg white. Then add the salt, pepper, nu salt and sweet n' low.


2. While whisking, add a small amount of oil until it thickens/ combine.


3. Mix with potatoes.

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Caesar Salad with Blender Dressing

Caesar Salad with Blender Dressing

• 6 pieces lettuce leaves, washed well and thoroughly dried


• 4 rashers bacon, drained and chopped


• 2 slices of bread, spread lightly with butter and garlic, cubed, toasted/fried


• parmesan cheese, grated

Dressing:

• 1/4 cup olive or canola oil


• 2 pieces anchovy fillets


• 2 garlic cloves


• 1 egg


• 1 teaspoon vinegar


• 1 teaspoon Dijon mustard


• 1/2 teaspoon black pepper, freshly ground


• dash of salt


• hot sauce


• Worcestershire sauce

Procedure:

1. Place anchovies, garlic, egg, vinegar, mustard, pepper and other seasonings in blender or food processor.


2. Blend until mixture is foamy and pale, about 1-1/2 minutes.


3. With the machine running, add the olive/canola oil, drop by drop, through the feed tube until mixture starts to thicken.


4. Do not stop the machine at this point or the dressing may not emulsify.


5. Add the remaining oil in a slow, steady steam.

To Assemble Salad:
Arrange lettuce leaves on salad bowl or plate. Top with bacon bits and croutons. Pour salad dressing and toss. Top with grated parmesan chees. Serve at once.

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