Picnic Potato Chicken Salad

By carvalhohm

Ingredients

• 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
• 5 medium-sized red potatoes, cooked and cut into 1-inch cubes
• 3 tablespoons pickle relish
• 1 cup mayonnaise
• 3 tablespoons Worcestershire sauce
• 1/2 cup chopped red onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Adapted from mrfood.com

Preparation

Step 1

In medium saucepan filled halfway with water, boil chicken breasts until no pink remains. Drain water, pat breasts dry with a paper towel, and allow to cool; cut chicken into small chunks, place in a medium bowl, and stir in potatoes.

In small bowl, blend relish, mayonnaise, Worcestershire sauce, onion, salt, and pepper. Toss dressing mixture into chicken and potatoes until evenly coated.

Serve immediately, or cover and refrigerate until ready to use.

Note:
It's easy to create crunchy version of this salad. Just add 1/2 cup drained sliced water chestnuts, along with chicken and potatoes and garnish with 2 chopped scallions.