Home KitchenChicken Speedy Filipino Chicken Potato Salad

Speedy Filipino Chicken Potato Salad

by A Bee In My Bonnet
5 minutes read

Last night, I found myself on my bed, pondering whether I had the energy to whip up some cheese bread dough and let it proof in the fridge overnight. The lazy side of me won the battle, leaving me a tad disappointed that I wouldn’t have any food-related content for the blog soon. However, an idea hit me—I remembered I had saved some old recipes from my previous blog, and luckily, some of them were a breeze to prepare the next day.

Excitedly, I rummaged through my list and stumbled upon a recipe I’d been eyeing since December: Filipino Chicken Potato Salad. I had big plans for it on New Year’s Eve, but a nasty bout of Covid got in the way, and I ended up skipping a lot of cooking. Thankfully, my past self had the foresight to grab all the ingredients and I also recalled I still had 2 roasted chicken legs chilling in the fridge. It seems the kitchen gods are smiling upon me.

A Filipino Version of the Classic

Wondering how Filipinos whip up this salad? It’s not too different from the Western version, except for the sauce. We Filipinos have a notorious sweet tooth, and we tend to add sweetness to dishes that normally wouldn’t be – case in point: Filipino Style Spaghetti. But that’s a topic for another day.

The goal of this salad is to be a perfect blend of sweet, sour, and creamy flavors. In this version, don’t be too shocked if you spot condensed milk in the ingredients list—it’s the secret for that extra touch.

Breaking Down the Salad

Key to this dish is getting the potatoes just right. While some salads, like the Japanese Potato Salad, demand mashing the boiled potatoes until they’re practically mush, our Filipino Chicken Potato Salad prefers them soft yet holding their shape.

You might stumble upon various recipes online suggesting boiling the potatoes first, then tackling the peeling and chopping later. Personally, I’m not keen on dealing with blistered fingers from peeling off scalding potato skins. That’s why I opt to peel and slice the potatoes upfront before tossing them into the boiling pot. P.S. Carrots get the same treatment in my kitchen.

Now, let’s talk about another crucial ingredient: the chicken. For this recipe, I’ve got some roasted chicken leftovers, and that’s what I’ll be tossing in. I find roasted or baked chicken works wonders because it comes pre-loaded with flavor, but no worries if you don’t have any of that – boiled chicken will do the trick just fine.

Dressing up the dressing

I like my salad drowning in dressing – like, heaps and heaps of it. Admittedly, it’s not the healthiest choice, but hey, we usually whip up this salad for holidays, so I’m cutting myself some slack.

Now, since the dressing takes center stage in this salad, nailing the seasoning is key. Don’t hold back on the salt and pepper. If you want more zing in the sauce, throw in extra pickle relish (or even a splash of white vinegar). And if things get too intense, you can always mellow it out with a touch of condensed milk.

Ready to make the recipe?


Filipino Chicken Potato Salad

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This tasty potato and chicken salad isn’t just a hit at parties and get-togethers; it also makes for a satisfying lunch option.

  • Author: A Bee In My Bonnet
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Filipino, Salads
  • Method: Boiling
  • Cuisine: Filipino


  • 500 grams potatoes, peeled and cut into quarters
  • 125 grams carrots, peeled and diced
  • 75 grams yellow onion, diced
  • 3 eggs, hard boiled, peeled and coarsely chopped
  • 250 grams chicken breast
  • 100 grams pineapple tidbits
  • 100 grams pickle relish
  • 100 grams bacon bits, cooked, optional
  • 240 ml mayonnaise (1 cup)
  • raisins, a handful, optional
  • 60 ml condensed milk (1/4 cup)
  • salt and pepper to taste


  1.  Boil enough water in a pot to cover the potatoes. Simmer until fork tender and transfer to a bowl to cool. Once cool, lightly mash the potatoes. There should still be some big chunks visible.
  2. In the same pot, add the diced carrots and cook until tender, about 30 seconds. Remove from the pot and transfer to a bowl to cool.
  3. (Skip this step if you are using pre-cooked chicken) Sprinkle a generous pinch of salt and pepper over the simmering water. Add the chicken breast and cook until the chicken is cooked through, about 10-20 minutes, depending on the size of the chicken. Drain and transfer to a bowl to cool. Once cooled, shred the chicken.
  4. In a large bowl, mix all the ingredients (except for the condensed milk) together until the ingredients are evenly coated with the mayonnaise.
  5. Add the condensed milk in batches, adjusting to your preferred sweetness.
  6. Season with salt and pepper.
  7. Cover and refrigerate for half an hour or more to allow the flavors to come together. Serve cold.


  • I usually use up all the condensed milk. I also add some white vinegar (by tablespoons) if the dressing is too sweet and I run out of relish.
  • I generously season with salt and pepper.
  • You can also use ham instead of bacon.

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