Salads
This Chicken Potato Salad Recipe Panlasang Pinoy brings bold Filipino flavors to your lunch table with a tangy, crispy twist you won’t find anywhere else. The secret?
Poached chicken with just the right texture, creamy potatoes, and a dressing packed with calamansi, soy sauce, and garlic that dances on your taste buds. I perfected this after years of testing—it’s the kind of salad that disappears faster than you can say "panlasang Pinoy."
What makes this recipe special is the balance of textures and flavors. Crispy celery adds a satisfying crunch, while the tangy calamansi dressing cuts through the richness of the chicken and potatoes. The secret weapon?
A quick poach for tender chicken and a well-seasoned dressing that transforms simple ingredients into something extraordinary. It’s restaurant-quality without the fuss. By the time you’re done, you’ll have a salad that’s creamy yet light, tangy yet satisfying, with every bite packed with layers of flavor.
The calamansi gives it that signature Filipino zing, while the crispy celery and sesame seeds add texture that keeps it exciting. This isn’t just potato salad—it’s a flavor explosion in every forkful. Perfect for picnics, potlucks, or a hearty lunch. The best part?
It keeps well for up to 3 days, so you can make it ahead and enjoy it all week. Let’s get cooking!
Ingredients for chicken potato salad recipe panlasang pinoy
Six ingredients make this Filipino-inspired salad shine with crispy celery and tangy dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Poached for tender texture |
| Yukon Gold Potatoes 🥔 | 2 lb | Medium, peeled and cubed |
| Celery Stalks 🧅 | 3 whole | Crisp, thinly sliced |
| Large Eggs 🥚 | 4 whole | Hard-boiled for garnish |
| Red Onion 🧅 | 1 whole | Thinly sliced for fresh crunch |
| Calamansi Juice 🍋 | ½ cup | Or substitute lime juice |
| Soy Sauce 🥄 | ¼ cup | Regular or light variety |
| Garlic Cloves 🧄 | 6 cloves | Minced for dressing |
| Vegetable Oil 🫒 | ½ cup | For poaching chicken |
| Mayonnaise 🥫 | ½ cup | Full-fat for creaminess |
| Sesame Seeds 🌾 | 1 tbsp | Toasted for garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| White Vinegar 💧 | 1 tbsp | For tangy balance |
| Sugar 🍚 | 1 tbsp | White granulated |
The chicken is everything here—boneless breast keeps it tender. Costco or Trader Joe's usually have pre-cut chicken that saves time. If using whole breasts, pound them to even thickness for consistent cooking. The potatoes? Yukon Golds are your best bet—they stay creamy and don't turn mushy. If you can't find calamansi (that's the key Filipino citrus), lime juice works in a pinch, though it won't be exactly the same. The celery should be crisp—if it feels soft, swap it out for fresh.
No calamansi? Lime or lemon juice does the job, but add an extra tablespoon of sugar to match the sweet-tart balance. The soy sauce can be reduced-sodium if you prefer, but regular soy gives that umami depth. For extra crunch, toast the sesame seeds in a dry pan for 30 seconds—they'll smell amazing and add texture. The garlic? Freshly minced is non-negotiable here, but if you're in a hurry, pre-minced works. Just taste it first—sometimes the bottled stuff has a bitter aftertaste.
This salad tastes even better the next day once flavors meld. Store in an airtight container for up to 3 days in the fridge. The dressing keeps separately for 5 days if you want to make it ahead. For picnics, pack the chicken and potatoes separately, then toss with dressing just before serving. The celery stays crisp for 2 days if you wrap it in damp paper towels and store it in a sealed container.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe—just toss everything on a sheet pan, roast, and forget about it. No chopping boards, no mess, and the chicken stays juicy because it’s not boiling in a pot. My lazy Sundays now include this dish without apology.
- Tangy Crunch Bite: That crispy red onion and celery combo? It’s the secret weapon. The vinegar-kissed chicken and soft potatoes play off the hard-boiled eggs so well, every bite feels like a little flavor explosion. Honestly, I’ll take this over store-bought any day.
- Lunchbox Legend: Between us, this salad is my meal prep lifesaver. Pack it for work, toss it in a bento for school, or serve it at picnics—it holds up for days without getting soggy. My kids even ask for it, and that’s saying something.
- Budget-Friendly Feast: Yukon Golds and chicken breast stretch further than you’d think, especially when you bulk it up with eggs and onions. I make a big batch for under $10 and feed four people—leftovers? They’re the best kind, because they taste just as good reheated.
Step-by-step instructions for chicken potato salad Panlasang Pinoy
Here's how to make this vibrant Filipino-style salad with tender chicken and crisp celery.
Poach the Chicken for Perfect Tenderness
Place the 2 lb boneless chicken breast in a large pot and cover completely with cold water. Add the 1 tbsp sugar, 1 tbsp salt, and 1 tbsp white vinegar to the water. Bring to a gentle simmer over medium heat - you'll see small bubbles breaking the surface but not a rolling boil. This prevents tough meat.
Simmer for 12-15 minutes until the chicken reaches 165°F internally and is no longer pink in the center. Remove with tongs and let cool completely in a bowl of ice water for 5 minutes. This stops the cooking process and makes slicing easier. Once cool, shred the chicken into bite-sized pieces using two forks.
Boil and Cool the Potatoes
In the same pot, add the 2 lb Yukon Gold potatoes and cover with fresh cold water. Add 1 tsp salt and bring to a boil over high heat. Once boiling, reduce to medium heat and cook for 12-15 minutes until fork-tender with a slight bite remaining. Drain immediately and transfer to an ice bath for 10 minutes to halt cooking.
Drain again and let sit at room temperature for 5 minutes. Then cut into 1-inch cubes - you'll have about 6 cups of potato cubes. The cooling step is crucial for preventing a gummy texture in your salad.
Prepare the Crisp Celery and Onion
Slice the 3 whole celery stalks into thin half-moons and the 1 whole red onion into paper-thin rings. Place both in a bowl of ice water for 10 minutes to maintain crispness. Drain well before adding to the salad - this prevents soggy vegetables.
While they chill, hard-boil the 4 whole large eggs by placing them in boiling water for 9 minutes, then cooling in ice water for 5 minutes. Peel and slice into quarters for garnish. Toast the 1 tbsp sesame seeds in a dry skillet over medium heat for 2 minutes until golden and fragrant.
Make the Tangy Dressing
In a small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup soy sauce, 0.5 cup calamansi juice, 6 minced garlic cloves, and 0.5 tsp black pepper. The dressing should be smooth with a bright citrus tang. Taste and adjust seasoning - you might want to add a bit more soy sauce or calamansi juice depending on your preference.
Combine Everything for Perfect Texture
In a large mixing bowl, gently combine the shredded chicken, potato cubes, celery, and red onion. Pour the dressing over and toss carefully to coat everything evenly. Fold in the sliced hard-boiled eggs and toasted sesame seeds. Chill in the refrigerator for at least 2 hours before serving to let all the flavors meld together.
The salad should have a creamy yet crisp texture with bright, tangy flavors from the calamansi and soy sauce. Serve chilled with a sprinkle of extra sesame seeds on top for that perfect Panlasang Pinoy touch.
Pro Tips For Making Chicken Potato Salad Recipe Panlasang Pinoy
- CUT CHICKEN SMALLER: I used to leave the chicken in big chunks thinking it’d look impressive, but it stays rubbery and cold in the salad. Dice it into ½-inch pieces—small enough to eat without chewing for a minute, but not so fine it turns to mush when mixed.
- BOIL POTATOES UNTIL SOFT: Yukon Golds should be fork-tender, not just dented. Test one by piercing it—if the knife glides in like a hot knife through butter, they’re ready. Overcooking dries them out; undercooking makes the salad taste like you forgot to cook them at all.
- STOP SLICING EGGS THIN: Thin slices of hard-boiled eggs get lost in the mix and turn soggy. Quarter them lengthwise instead—big, chewy bites that hold their shape and add texture. Bonus: They’re easier to peel when cooked in ice water for 5 minutes after boiling.
- SAVE THE ONION WATER: That red onion soak water is liquid gold for this salad. Strain it and mix 2 tablespoons into the dressing—it cuts the richness of the mayo and adds a bright, tangy kick without extra prep. (Yes, even if you’re skeptical, it works.)
Make-ahead tips for this chicken potato salad recipe panlasang pinoy
Prep Components Separately
Divide the prep into three distinct components: chicken, potatoes, and vegetables. Cook the 2 lb chicken breast first and let it cool completely before shredding. While it cools, boil the 2 lb Yukon Gold potatoes and shock them in ice water to prevent overcooking.
Finally, slice the 3 celery stalks and 1 red onion and store them in ice water to maintain crispness. This organized approach keeps everything fresh and ready to combine later. 🧅
Dressing Prep Ahead
Make the dressing the night before and store it in an airtight container in the fridge. The flavors will meld beautifully, and you won’t have to worry about last-minute prep.
Whisk together 0.5 cup mayonnaise, 0.25 cup soy sauce, 0.5 cup calamansi juice, 6 minced garlic cloves, and 0.5 tsp black pepper. Taste and adjust the balance of tangy and savory flavors before storing.
This step saves time and ensures the dressing is perfectly seasoned. 🥄
Storage Containers Matter
Use separate airtight containers for each component to maintain texture and freshness. Store the shredded chicken and potato cubes in one container, the celery and onion in another (with a damp paper towel to keep them crisp), and the dressing in a third.
The hard-boiled eggs can be peeled and stored in their shells or sliced and kept in a small container with a sprinkle of salt. This method keeps everything fresh for up to 3 days. ❄️
Assemble Just Before Serving
Combine all the components in a large mixing bowl right before serving to prevent sogginess. Toss the chicken and potatoes with the dressing, then gently fold in the celery, onion, and sliced eggs.
Sprinkle with toasted sesame seeds for extra flavor and texture. This final step ensures the salad stays crisp and vibrant, just like it’s fresh off the table. 💫
Portion for Picnics
If you're packing this salad for a picnic, divide it into individual airtight containers. Store the dressing separately and toss it with the salad just before eating to keep everything fresh.
Pack the celery and onion wrapped in a damp paper towel to maintain crispness. This way, you can enjoy a restaurant-quality salad anywhere, anytime. 🗺️
Freezer-Friendly Option
For a longer storage solution, freeze the shredded chicken and potato cubes in a single layer on a baking sheet before transferring them to a freezer bag. Thaw overnight in the fridge before assembling the salad.
The dressing can also be frozen for up to 1 month, though it’s best to thaw it in the fridge before using. This method extends the salad’s shelf life to 3 months while keeping flavors intact. ❄️
Nutrition facts
Frequently asked questions
Can I substitute calamansi juice in this Filipino-style salad?
Yes! If you can't find calamansi, use lime juice as the closest substitute. For extra tang, add 1 extra tablespoon of sugar to balance the flavor. Lemon juice also works but may be slightly less tart. The key is maintaining that bright citrus note that defines Panlasang Pinoy flavors.
Why does the recipe call for poaching the chicken instead of grilling?
Poaching keeps the chicken tender and moist while infusing subtle flavors from the poaching liquid. Grilling would add smokiness that might overpower the delicate calamansi-soy dressing. The gentle simmer also makes shredding easier for that perfect texture in every bite.
How do I keep the celery and onion crisp in the salad?
Chill them in ice water for 10 minutes before adding to the salad, then drain well. Store them separately in an airtight container with a damp paper towel if prepping ahead. Never mix them with the dressing until serving to prevent sogginess.
Can I make this salad without mayonnaise?
Replace the ½ cup mayonnaise with ¼ cup Greek yogurt or ½ cup sour cream for a lighter texture. Adjust the dressing ratio slightly—you may need 1 extra tablespoon of soy sauce to compensate for the reduced richness.
What's the best way to reheat leftover chicken potato salad?
This salad isn't meant to be reheated—it's best served cold. However, if you must warm it, gently heat just the chicken portion in the microwave for 30 seconds and mix it back in. The potatoes and veggies should stay at room temperature or chilled to preserve texture.