A flavorful chicken and potato salad your family will surely love. Try this recipe now.

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Ingredients

8 pc MAGNOLIA CHICKEN STATION BREAST FILLETS
1 tsp iodized fine salt
1/2 tsp pepper
5 pc tea bags
1 cup uncooked rice
POTATO SALAD:
2 cups MAGNOLIA REAL MAYONNAISE
1/4 cup pickle relish
1 cup pineapple tidbits, drained (reserve syrup)
iodized fine salt and pepper to taste
1/2 kg baby potatoes, scrubbed, halved and boiled
2 stalks celery, sliced
1 pc beet, peeled, boiled and cut into 1/4" cubes
2 pc carrots, peeled, boiled and cut into 1/4" cubes

Procedure

  1. Season chicken with salt and pepper. Set aside.
  2. Line with foil a big pan with cover. Put tea leaves and rice on the foil. Place a grill rack a few inches above rice and tea mixture. Arrange chicken on grill then cover pan.
  3. Heat pan over medium heat until smoke forms and until chicken is cooked through. Slice chicken into cubes. Set aside.
  4. In a small bowl, combine mayonnaise, pickle relish and about 1/4 cup of pineapple syrup. Season with salt and pepper. Set aside.
  5. Combine baby potatoes, celery, beet, carrots, pineapple and smoked chicken in a big salad bowl. Add mayonnaise and mix well. Chill before serving.
Makes 4 to 6 servings.

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