Chicken, potato and soured cream salad

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

breast of one chicken, boiled and cooled
1 kilo of potatoes, boiled, cooled and peeled
1/4 k. of native lettuce (romaine would be good too)
4 tomatoes
1 cucumber
1-250 ml. pack of all-purpose cream (approximately 1 cup)
juice of 10 pieces of kalamansi (approximately 1/8 cup)
2-3 slices of cold cooked ham
3/4 c. of drained corn kernels (canned)
salt and pepper
1 tsp. of chopped parsley
additional parsley for garnish

Cooking procedure :

Debone the chicken breast and chop the meat into bite-sized chunks.

Cut the potatoes into wedges, roughly 1-1/2″ to 2″.

Place the potatoes and chicken in a glass bowl. Sprinkle with salt and pepper and toss. Chill while preparing the rest of the ingredients.

Transfer the cream into a small ceramic or glass bowl. Pour in the kalamansi juice. Do not stir. Let stand for at least ten minutes or until the cream curdles.

Dice the ham.

Cut the tomatoes into 1/4″ thick rings. Peel the cucumber and cut into 1/4″ thick rings.

Wash the lettuce and break off the root ends. Drain very well in a colander.

Take the chicken-potato mixture out of the fridge. Add the corn kernels, parsley and chopped ham. Toss well. Pour in the soured cream and toss. Add more salt and pepper, if you prefer.

To serve: Arrange the lettuce leaves around the edges of a serving platter. Line one side with the cucumber rings and the opposite side with the tomato rings. With a spatula, carefully transfer the chicken-potato salad at the center of the plate. Sprinkle with more chopped parsley.

Enjoy!

TIPS : If all-purpose cream is too high-fat for your diet, substitute yogurt. You won’t need to add kalamansi juice since yogurt is naturally sour.

Lemon juice may be substituted for kalamansi juice. You may need to reduce the amount though.

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August 30, 2004  Print This Post   
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Comments

4 Responses to “Chicken, potato and soured cream salad”
  1. Olive says:
    September 18, 2007 at 2:41 pm

    Hi Connie,

    Been enjoying your recipes for a year and would have remained a “silent” reader/fan of yours. However, couldn’t keep myself from thanking you in putting together this great site!!! Thanks a lot, you’ve helped me introduce new “tastes” to my hubby and three daughters.

    My family is based in China right now, and your recipes help me feel and taste home away from home……..

    Reply
  2. Connie says:
    September 18, 2007 at 3:51 pm

    Regards to the family, Olive. I’m always touched when the blog inspires moms to cook more often. :)

    Reply
  3. Raph says:
    January 12, 2008 at 9:09 pm

    Hi Connie!

    This is the best potato salad recipe I’ve ever seen! I have been trying out the recipes you posted here, and everything turns out wonderful! Thanks so much! :)

    Reply
  4. Connie says:
    January 13, 2008 at 1:17 am

    You’re welcome, Raph. :)

    Reply
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