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Chicken Potato Salad

6 Large Fresh Potatoes
2 Lean Skinless Boneless Chicken Breast Halves
2 Hard Boiled Eggs
1 Cup Of Tabasco Brand Spicy Mayonnaise
2 Tablespoons Of Extra Virgin Olive Oil
1/4 Cup Of Sliced Black Olives
1/4 Teaspoon Of Fine Ground Table Salt

Serving Size 6
235 Calories Per Serving
10 Grams Of Fat

Preparation Instructions:
Mary from Brisbane Australia sent our staff this amazing chicken potato salad recipe. To get the recipe rolling, please take out a large boiling pot and fill it with water. Next remove the skin from your potatoes, and then place them into the boiling pot along with a pinch of salt. Bring your potatoes to a boil over medium high heat, and then let them cook for twenty minutes, or until they are tender. Once your potatoes are done, remove them from the pot, chop them up, and then place them in a large salad bowl. While your potatoes are cooking, take out a cooking skillet, and then chop your chicken into very small pieces. Fry your chicken with the extra virgin olive oil, until the chicken is golden brown. You will then want to mix the cooked chicken with your potatoes. Next boil your eggs, which should take roughly ten minutes. Once the eggs have been cooked, remove their shells, chop them up, and then mix them into the potato bowl. Finally you will want to take out a small mixing bowl, and whisk together the spicy mayonnaise, sliced black olives, and fine ground table salt. You are now ready to mix the mayonnaise sauce with the potatoes, finishing the recipe. You can either chill the salad for an hour or two to flavor blend, or serve it immediately at room temperature. Cheers, and thanks for visiting our website. I hope that you loved the piquant salad.
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