Chicken Potato Salad

INGREDIENTS

        1 kilo potatoes
        1 big chicken breast
        3 pcs 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 tbsp chopped spring onions (optional)
         iodized salt and pepper to taste (optional)

 
PROCEDURE

In a big pot, boil potatoes and carrots (covered with water) for about 15-20 mins. 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 and carrots are cooked).

Drain potatoes and carrots, let cool.

Once cooled, the skin can be peeled easily by hand.

Dice the potatoes and carrots (about 1x1 cm)

Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths.

Drain pineapple chunks or tidbits.

Combine all ingredients in a big bowl and add salt and pepper to taste (optional)

Refrigerate before serving.