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Fried Chicken Potato Salad

Prep Time12 minutes
Cook Time15 minutes
Total Time27 minutes
Servings: 4
Author: Vanjo Merano


  • 2 medium baking potatoes; boiled peeled, and sliced into cubes
  • 2 4 ounces chicken breasts
  • 3/4 cups frozen green peas thawed
  • 1/2 cup chopped scallions
  • 1 1/2 tablespoons sweet pickle relish
  • 5 to 6 tablespoons light mayonnaise
  • 1/2 teaspoon garlic powder
  • 1 egg beaten
  • 1/4 cup all-purpose flour
  • 1/4 cup cooking oil


  • Flatten the chicken breasts using a meat tenderizer tool by gently pounding on the meat until it is about 1/4 inch thick. Season both sides with salt and pepper.
  • Heat a frying pan and pour-in the cooking oil.
  • Meanwhile, dip the chicken in beaten egg and dredge in flour.
  • Once the oil is becomes hot, pan fry each side of the chicken in medium heat for 8 to 10 minutes.
  • Remove the chicken in the pan. Place in a plate to cool down. Chop into bite size pieces. Set aside.
  • In a large mixing bowl, combine mayonnaise, sweet pickle relish, salt, pepper, and garlic powder. Mix well.
  • Add-in the potatoes and green peas. Toss.
  • Add the chicken and scallions. Toss once again.
  • Cover and refrigerate for 3 hours.
  • Serve. Share and enjoy!


Serving: 4g