Fried Chicken Potato Salad
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Fried Chicken Potato Salad
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- ½ lb. chicken fried
- 4 potatoes
- 2 carrots
- 20 ounces pineapple chunks
- 6 cups water
- ½ cup green onion chopped
- 1 cup cooking oil
Salad dressing:
- 470 ml. Lady's Choice Mayonnaise
- 3 tablespoon sweet pickle relish
- ½ teaspoon onion powder
- Salt and ground black pepper to taste
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Instructions
- Prepare the potato and carrot by boiling 6 cups of water in a cooking pot. Add salt and potato. Boil for 5 minutes. Add carrots. Continue boiling for 8 to 10 minutes or until all vegetables are soft. Remove from the cooking pot, let it cool down, and slice into small cubes. Set aside.
- Combine the salad dressing ingredients in a bowl. Mix well. Pour the dressing over the boiled potato and carrot. Toss.
- Add pineapple chunks, green onion, and fried chicken. Toss until well blended.
- Refrigerate for at least 1 hour before serving.
- Share and enjoy!
Nutrition Information
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Calories
1192kcal
(60%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
112g
(172%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
14g
Monounsaturated Fat
31g
Trans Fat
0.2g
Cholesterol
34mg
(11%)
Sodium
675mg
(28%)
Potassium
336mg
(10%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Vitamin A
4406IU
(88%)
Vitamin C
15mg
(17%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 1192 kcal
% Daily Value*
| Calories | 1192kcal | 60% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 112g | 172% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 675mg | 28% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 4406IU | 88% |
| Vitamin C | 15mg | 17% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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