Qurator´s Tasty Tuesday #101
The plan for yesterday´s lunch had been Chicken Cordon Bleu but I forgot to take out the ham for de-freezing. And since Thursday is my food shopping, I always see to it to at least get rid of all veggies left in the fridge. I was thinking of something to cook spontaneously and it occurred to me I have a glass of mayonnaise in the pantry, I had leftover cooked macaroni ..so the afternoon had been a session of peeling potatoes and carrots, chopped all other ingredients to be added and so by chance, I reinvented the Chicken Potato Salad adding the noodles and all I veggies I´ve had.
Living up in the mountains has its up and down. We are 2 kilometers away from the pueblo and 2 kilometers more to the coast where the businesses and supermarkets are located. This is quite a walk if you do not have a car. The poor farmers are doing the walking to their fincas and sometimes they are given a hitch when someone is driving their way. I always manage a list of everything I need to buy and Thursday shopping is a big shopping day since we only drive down the coast once a week. Important matters are done extra. So Iíf I have all I needed for the following week, I freeze meat and bread and take them out whenever needed. So below, is what I have done to the rest veggies and fruits.
Chicken Potato & Noodle Salad
Ingredients:
2 chicken breasts cut in cubes, marinated in soy sauce
3 medium carrots, peeled and cubed into 1 sq. centimeter
2 medium size potatoes, peeled and cubed same as in carrots
1 medium red bell pepper chopped into small pieces
1 stalk celery, cut into small pieces as in bell pepper
2 sweet pickled cucumber, minced
3 tablespoon dried cranberries
a handful of seedless grapes, halved
2 slices of fresh pineapple, peeled and cut into small chunks
1 apple, cored and slice into small cubes
1 cup cooked macaroni or leftover pasta
1 glass mayonnaise weighing approx. 700 grams
salt and pepper to taste
Preparations:
In a steamer, steam cubed carrots and potatoes,. cut celery and bell pepper til soft. Set aside.
In a pan with 1 tablespoon cooking oil, fry the marinated chicken breasts until golden brown in color. Season with salt and pepper. Set aside
In a huge bowl, combine all rest of the ingredients, add the carrots and potatoes then the cooked chicken breasts. Add the mayonnaise, use spatula to blend it with the rest of the ingredients. Season with salt and pepper. Adjust the seasoning according to your taste. Refrigerate for at last 2 hours before serving. Serve cold. ENJOY!
Note: You might have noticed... I didn´t add onions as sometimes it is bitter in taste if cut raw, but you can add it if you want. I would usually fry the onions til golden brown in color then add this to the salad.
Many thanks to 
for hosting the Tasty Tuesday challenge!
for hosting the Tasty Tuesday challenge!
