Chicken Potato Salad Recipe Philippines: Tangy Mayo-Free Twist with Boiled Eggs

This Filipino-style chicken potato salad offers a refreshing departure from traditional versions with its mayo-free approach and tangy dressing that perfectly complements the hearty ingredients.

The dish combines tender chicken, boiled potatoes, and hard-boiled eggs with a light vinegar-calamansi dressing that brightens every bite. It’s a staple at gatherings, beloved for its balanced flavors and no-fuss preparation.

What sets this salad apart is its simplicity—no heavy mayo, just clean, vibrant flavors that highlight the natural taste of each component. The eggs add richness, while the dressing ties everything together with a zesty kick.

Perfect for picnics, potlucks, or a light meal, this recipe delivers authentic Filipino comfort in every serving. Here’s how to make it at home.

Ingredients for Chicken Potato Salad Recipe Philippines

Fresh, vibrant, and completely mayo-free, these ingredients deliver authentic Filipino flavor in every bite.

The chicken and potatoes form the heart of this dish. Boneless, skinless chicken breasts stay moist when poached gently—avoid overcooking. For potatoes, Yukon Golds hold their shape better than russets. Most Asian markets carry calamansi, but Trader Joe’s often has them seasonally. Look for firm, bright green fruit with no soft spots. The eggs should be fresh for easiest peeling after boiling.

No calamansi? Lime or lemon juice at a 1:1 ratio works perfectly. Fresh peas can be swapped for frozen (thaw first)—no need to cook if using canned. Red onion adds a mild bite; white or yellow onion can substitute but may be sharper. The vinegar should be plain white for clean flavor, though apple cider vinegar adds a subtle fruitiness. Skip the sugar if you prefer a more tart dressing.

Store dressed salad in an airtight container for up to 3 days—the flavors meld beautifully. Undressed components keep 4-5 days separately. Calamansi juice freezes well for 3 months if you find a surplus. Always dress just before serving to keep the potatoes firm.

Step-by-Step Instructions for Chicken Potato Salad Philippines

This mayo-free method delivers a bright, tangy salad with authentic Filipino flavors.

Step 1: Poach and Shred the Boneless Chicken Breast

In a medium pot, combine the 1.5 lb boneless chicken breast with enough water to cover by 2 inches. Bring to a gentle simmer over medium heat and cook for 12-15 minutes until the internal temperature reaches 165°F and the meat is no longer pink.

Remove the chicken from the water and let it cool slightly. Using two forks, shred the meat into bite-sized pieces. This poaching method keeps the chicken moist and tender, perfect for absorbing the tangy dressing later.

Step 2: Prepare the Vegetables and Eggs

Peel and cube the 1.5 lb Yukon Gold potatoes, then boil in salted water for 8-10 minutes until fork-tender. Drain and set aside to cool. Meanwhile, hard-boil the 4 whole large eggs for 9 minutes, then cool in ice water, peel, and chop.

Peel and dice the 2 whole carrots and boil for 3-4 minutes until just tender. Thaw the 1 cup green peas if frozen, and finely mince the 0.5 whole red onion. Having all components prepped and cooled ensures the salad stays crisp and fresh.

Step 3: Make the Tangy Dressing

In a small bowl, whisk together the 0.25 cup calamansi juice, 3 tbsp white vinegar, 2 tbsp granulated sugar, 1 tsp salt, and 0.5 tsp ground black pepper until the sugar and salt are fully dissolved.

Slowly drizzle in the 2 tbsp vegetable oil while whisking constantly to emulsify the dressing. Taste and adjust the sugar or salt if needed—the dressing should be tangy with a hint of sweetness, balancing the richness of the chicken and eggs.

Step 4: Combine All Ingredients

In a large mixing bowl, combine the shredded chicken, cooled potatoes, chopped eggs, diced carrots, green peas, and minced red onion. Gently fold everything together to avoid breaking the potatoes.

Pour the dressing over the mixture and toss lightly to coat evenly. The salad should glisten with dressing but not be soggy. For best flavor, let it chill in the refrigerator for 30 minutes before serving to allow the flavors to meld together.

Regional Styles of This Recipe

Manila Style

In the capital, this salad often includes pickle relish for extra tang and crunch. I’ve seen vendors at Salcedo Saturday Market add ½ cup chopped bread and butter pickles to their version, giving it a sweet-sour pop that pairs perfectly with the calamansi dressing. 🌟

Pampanga Variation

Known as the culinary capital of the Philippines, Pampanga adds 1 tbsp Patis (fish sauce) to the dressing for a deeper umami flavor. The fish sauce enhances the chicken and eggs without overpowering the dish. It’s a small addition that makes a big difference.

Cebuano Twist

In Cebu, they often use native chicken (free-range) for a richer, gamier taste. The potatoes are sometimes replaced with camote (sweet potatoes) for a slightly sweet contrast. I love how the natural sweetness of camote balances the vinegar’s acidity.

Bicol Region

Bicolanos incorporate 1-2 tbsp coconut milk into the dressing for a creamy texture without using mayonnaise. This version has a subtle coconut aroma that complements the calamansi. It’s a unique take that still keeps the salad light and refreshing.

Ilocano Style

Up north, they prefer a drier salad with less dressing. The focus is on the freshness of the ingredients, often adding 1 diced cucumber for extra crunch. The dressing is reduced to just 2 tbsp calamansi juice and 1 tbsp vinegar for a more concentrated flavor.

Frequently Asked Questions