CHICKEN POTATO SALAD

Ingredients

• 1/2 lb chicken breast, boneless and skinless
• 1.5 to 2 lbs russet potatoes, cut into 1 inch cubes
• 1 large carrot, cut into small cubes
• 1 cup mayonnaise
• 1/4 cup condensed milk
• 2 celery stick, diced
• 1/2 sweet relish, drained
• 1 cup pineapple tidbits, drained
• 1 tbsp chopped red bell pepper
• 1 small onion, chopped
• 3 hard boiled eggs, sliced or chopped
• 1/4 tsp ground pepper or to taste
• 1/2 tsp salt or to taste
• a pinch of paprika

Instructions

1. In a deep pan, add chicken breast and add enough water to cover the chicken. Bring into a quick boil then simmer for 20 minutes or until chicken is cooked through. Remove chicken from pan and allow to cool. Shred chicken breast and set aside. 
2. Using a clean deep pan, add potatoes and cover with enough water. Bring into a quick boil then simmer for about 15 minutes or until potatoes are tender. Remove potatoes from the pan and allow to cool completely. 
3. Using the same pan with water, add carrots and cook for about a minute or until tender but crisp. Remove carrots from pan and allow to cool completely. 
4. In a big bowl, combine mayonnaise and condensed milk. Give it a good stir to combine. Add boiled potatoes, boiled carrots, celery, sweet relish, pineapple tidbits, bell peppers, onions, hard boiled eggs and shredded chicken. Season with salt and pepper to taste and a pinch of paprika for extra flavor. 
5. Gently toss all the ingredients until well combined. Cover bowl and refrigerate for at least 2 hours or better yet chill overnight before serving. Serve as a side dish or even as a snack. Enjoy!