Fried Chicken Potato Salad

• servings: 4 people
• active time: 12 minutes
• total time: 27 minutes

Ingredients

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

Directions

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!

Nutrition

• Serving Size: 4 g