Chicken Potato Salad


600 grams boiled and cubed potatoes
200 grams boiled and cubed carrots
1/2 cup chopped Baguio beans
1 cup boiled and cubed red beets
1/3 cup diced Cheddar cheese
1/3 cup chopped onions
1/2 cup celery slices
1 1/2 cups boiled and diced chicken meat
1 cup mayonnaise
1 cup all purpose cream
2 tablespoons calamansi juice
2 tablespoons sugar
2 tablespoons soy sauce
1 pack 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1/4 teaspoon
AJI-NO-MOTO® Umami Seasoning


1. Place all vegetables and chicken in a salad bowl. Store inside the refrigerator.
2. Combine mayonnaise, all purpose cream, calamansi juice, sugar, soy sauce, AJINOMOTO GINISA All Purpose Seasoning Mix and AJIAJI-NO-MOTO® Umami Seasoning. Mix well.
3. Combine dressing with refrigerated vegetables.
4. Refrigerate for an hour before serving.

Makes 8 servings


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