Chicken Dalad Recipe: Filipino-Style Chicken and Potato Salad

This Filipino-style chicken and potato salad brings together tender chicken, creamy potatoes, and crisp vegetables in a perfectly balanced dish. The combination of textures and flavors makes it a standout choice for any meal.

I’ve refined this recipe to ensure every bite delivers the traditional taste you expect. The dressing ties all the ingredients together with a creamy, slightly tangy finish that’s both comforting and refreshing.

What makes this dish special is its versatility—serve it as a main course, a side, or even as part of a festive spread. The ingredients are simple, but the result is anything but ordinary.

Ready in under 60 minutes, it’s a satisfying meal that’s sure to become a favorite. Here’s how to make it right.

Ingredients for Chicken Dalad

Tender chicken, creamy potatoes, and crisp veggies make this dish unforgettable. Simple yet extraordinary.

The chicken sets the tone here. Boneless, skinless breasts stay moist and shred beautifully—avoid pre-cooked rotisserie, as it can dry out. Russet potatoes hold their shape better than waxy ones. For the best texture, boil them whole, then cube after cooling. Most supermarkets carry all you need, but Asian markets often have the freshest produce for the vegetables.

No mayonnaise? Greek yogurt works in a pinch (use full-fat for creaminess). Swap red onion for shallots if you prefer a milder bite. The relish is key—sweet pickle relish gives that classic Filipino dalad tang. If you’re out, finely chopped bread-and-butter pickles can substitute (drain well). The mustard can be yellow if Dijon isn’t handy, but it’ll mellow the flavor slightly.

This keeps well in the fridge for 3-4 days—the flavors deepen overnight. Store in an airtight container, and give it a good stir before serving. Best enjoyed chilled, so let it sit in the fridge for at least 2 hours before digging in.

Step-by-Step Instructions for Chicken Dalad

Here’s the method that brings this creamy, tangy Filipino salad together with perfect texture and balance.

Step 1: Poach and Shred the Chicken

Place the 1.5 lb boneless chicken breast in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to low and simmer for 15-18 minutes until the internal temperature reaches 165°F.

Remove from heat and let the chicken rest in the hot water for 5 minutes to ensure even doneness. Drain and shred using two forks—the meat should pull apart easily into uniform, bite-sized pieces. Spread on a plate to cool completely before mixing with other ingredients.

Step 2: Cook and Prepare the Vegetables

Peel and dice the 1.5 lb russet potatoes into ½-inch cubes. Boil in salted water for 8-10 minutes until fork-tender but still holding shape. Drain and let cool.

Meanwhile, peel and dice the 2 whole carrots into ¼-inch pieces. Finely chop the 3 whole celery stalks and thinly slice the 1 whole red onion. Combine all vegetables in a large bowl and set aside to cool completely—this prevents the dressing from breaking when mixed.

Step 3: Make the Creamy Dressing

In a separate bowl, whisk together the 1 cup mayonnaise, ½ cup sour cream, 2 tbsp white vinegar, 1 tbsp granulated sugar, 1 tbsp Dijon mustard, 1 tsp salt, and ½ tsp black pepper until smooth.

Taste and adjust seasoning—you want a balance of tang from the vinegar, sweetness from the sugar, and depth from the mustard. The dressing should be thick but pourable. Let it sit for 5 minutes to allow flavors to meld before combining with other ingredients.

Step 4: Combine All Ingredients

Add the cooled shredded chicken, potatoes, carrots, celery, and red onion to the dressing. Fold in the 4 whole hard-boiled eggs (peeled and chopped) and ¼ cup sweet pickle relish gently to avoid breaking the potatoes.

Mix until everything is evenly coated—the dressing should cling to each piece without pooling at the bottom. If it seems too thick, add 1-2 tbsp of water to reach your desired consistency.

Step 5: Chill and Garnish Before Serving

Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours) to let flavors develop. The chilling time is essential—it allows the potatoes to absorb the dressing and the flavors to deepen.

Just before serving, garnish with the ¼ cup chopped fresh parsley. Give it a final gentle stir and taste once more for seasoning. Serve chilled for the best texture and flavor.

Dietary Considerations for These Flavors

Gluten-Free Friendly

This dish is naturally gluten-free since it contains no wheat, barley, or rye ingredients. The dressing uses mayonnaise and sour cream as the base, which are typically safe for gluten-sensitive individuals. Just verify your mayonnaise and sour cream brands are certified gluten-free.

Low-Carb Adaptation

For a lower-carb version, you can reduce the potatoes by half and replace with additional chicken or low-carb vegetables like cauliflower. The sweet pickle relish contains some sugar, so use a sugar-free version if you’re watching your carb intake closely.

This adjustment cuts the carb content significantly while keeping the creamy texture and flavor profile intact. 💡

Dairy Considerations

The recipe includes sour cream in the dressing, which contains dairy. For a dairy-free version, substitute with coconut yogurt or a dairy-free sour cream alternative. The mayonnaise is typically dairy-free, but always check the label.

Egg Allergy Note

This dish contains hard-boiled eggs as a key ingredient. If you or someone you’re serving has an egg allergy, you can omit them entirely. The texture will be slightly different, but the flavor will still be delicious.

Nut-Free Option

This recipe is naturally nut-free, making it safe for those with nut allergies. Just ensure all your ingredients, especially the mayonnaise and pickle relish, are processed in nut-free facilities if cross-contamination is a concern.

Vegetarian Variation

For a vegetarian version, replace the chicken with chickpeas or tofu. Use 1.5 cups cooked chickpeas or 1 lb firm tofu, crumbled or diced. This maintains the dish’s hearty texture while making it suitable for vegetarians.

Frequently Asked Questions