Salads
This Filipino-inspired chicken potato salad brings the bold flavors of panlasang Pinoy to your lunchbox with a perfect balance of crispy textures and tangy calamansi brightness. 💛 The secret lies in poaching tender chicken and achieving that signature crispy celery crown—a technique that transforms ordinary potato salad into something truly special.
Every bite delivers a harmonious mix of creamy potatoes, savory chicken, and the zesty punch of Filipino citrus.
The recipe starts with poached chicken thighs that stay juicy and flavorful, then combines them with boiled potatoes tossed in a dressing of calamansi juice, soy sauce, and vinegar.
What sets this salad apart is the crispy celery topping—thinly sliced celery fried until golden—adding a satisfying crunch that contrasts beautifully with the creamy base. The result is a salad that's both hearty and refreshing, perfect for picnics or weeknight lunches.
What makes this dish truly shine is its versatility—serve it chilled for a refreshing meal or at room temperature for a comforting lunch. The tangy calamansi dressing cuts through the richness of the chicken and potatoes, while the crispy celery crown adds a textural delight that keeps every bite exciting.
It’s the kind of salad that feels like a hug from home, packed with the flavors of the Philippines.
Ready to elevate your potato salad game? This recipe delivers restaurant-quality results with minimal effort, making it ideal for meal prep or last-minute gatherings.
The key is balancing the tangy dressing, ensuring the chicken stays tender, and achieving that perfect crisp on the celery—every step is designed to bring out the best in Filipino-inspired flavors.
Ingredients for chicken potato salad recipe panlasang pinoy
Juicy chicken, crispy celery, tangy citrus—this Filipino salad delivers restaurant-quality flavor with simple ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Poached for tenderness |
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Medium-sized, boiled whole |
| Celery Stalks 🧅 | 3 whole | Thinly sliced for crispy crown |
| Calamansi Juice 🍋 | ½ cup | Substitute lime juice if unavailable |
| Soy Sauce 🥄 | ¼ cup | Use light or regular variety |
| Cane Vinegar 🍶 | ¼ cup | White or apple cider vinegar |
| Granulated Sugar 🍚 | 2 tbsp | Adjust for preferred sweetness |
| Vegetable Oil 🫒 | ½ cup | For frying celery crown |
| Fresh Cilantro 🌿 | ¼ cup | Chopped for garnish (optional) |
| Garlic Cloves 🧄 | 3 cloves | Minced for poaching chicken |
| Bay Leaves 🍃 | 2 whole | For poaching chicken |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked for poaching |
| Mayonnaise 🥫 | ¼ cup | For creamy texture (optional) |
The chicken thighs are the heart of this salad—boneless, skinless cuts stay moist during poaching, while the thighs deliver rich flavor. Look for free-range or organic at Whole Foods or your local Asian market for that extra depth. Yukon Gold potatoes are ideal—their buttery texture holds up perfectly to the tangy dressing. For the celery crown, thin the slices as evenly as possible (mandoline slicer helps here). If you can't find calamansi juice, lime or even lemon juice works in a pinch—just double the amount for that signature zing. The Filipino grocery stores often carry calamansi, or check the international aisle at Trader Joe's.
No calamansi? Lime juice plus a pinch of salt mimics the brightness, though it won't be identical. The dressing ratio is key—soy sauce to vinegar to sugar should be 2:2:1 for that perfect balance. For the crispy celery crown, keep the oil hot but not smoking—medium heat is ideal. If you're short on time, parboil the celery first to speed up crisping. The mayonnaise is optional but adds that creamy texture beloved in Filipino salads. Hellmann's or Duke's work well, but homemade mayo with a touch of calamansi makes it truly special. For extra crunch, toss in toasted garlic chips or fried shallots from the Asian market—both are game-changers.
This salad keeps beautifully—chill for 2 hours before serving to let flavors meld. The poached chicken stays juicy for 3 days in the fridge, while the crispy celery crown is best eaten fresh (though it reheats nicely in the oven for 5 minutes at 350°F). For meal prep, store components separately—combine the dressing, potatoes, and chicken only when ready to eat. The crispy celery crown? Fry fresh or freeze in a single layer to maintain crunch. Leftovers reheat wonderfully—just warm the chicken and potatoes gently, then refresh the celery crown. Serves 4 hearty portions, with leftovers perfect for lunchboxes or picnic spreads.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything on a sheet pan, roast, and walk away. The chicken thighs stay juicy while the potatoes crisp up, and the celery adds that satisfying crunch without extra bowls.
- Tangy Kick: That calamansi juice? Chef’s kiss. It brightens the soy sauce’s umami in a way that’s fresh but still deeply familiar—like a familiar hug from a Pinoy kitchen.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The flavors hold up for days, and I’ll often double the batch so I’m not scrambling midweek. (Yes, even on a Tuesday night.)
- Budget Win: Chicken thighs and Yukon Golds stretch farther than you’d think, and the soy-calamansi mix costs pennies. Honestly, it’s the kind of dish that makes grocery day feel like a victory.
Step-by-step instructions for chicken potato salad panlasang Pinoy
Here's how to create this vibrant Filipino dish with tender chicken, creamy potatoes, and that signature crispy celery crown.
🍳 Step 1: Poach the Chicken Until Fork-Tender
In a large pot, combine 1.5 lb boneless, skinless chicken thighs, 3 cloves minced garlic, 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp cracked black peppercorns. Add enough water to cover the chicken by about 1 inch.
Bring to a gentle boil over medium-high heat, then immediately reduce to low heat. Simmer uncovered for 25-30 minutes until the chicken is fork-tender and the meat easily separates from the bone. The liquid should reduce slightly but not completely evaporate. Here's the thing—don't rush this step. The slow poaching ensures juicy, flavorful chicken that won't dry out later.
🥘 Step 2: Prepare the Tangy Dressing
In a small bowl, whisk together 0.5 cup calamansi juice, 0.25 cup soy sauce, 0.25 cup cane vinegar, and 2 tbsp granulated sugar until the sugar dissolves completely. Taste and adjust the balance—you want bright, tangy, and just slightly sweet. This dressing is the soul of your salad, so don't skip tasting it.
In a separate small bowl, gently fold in the 0.25 cup mayonnaise using a rubber spatula. The key here is to mix just until combined—overmixing will make the dressing too thick. Set aside while you prepare the potatoes. I like to let the flavors meld for 5 minutes before combining everything, giving the dressing time to develop its complex taste.
🔥 Step 3: Create the Crispy Celery Crown
Heat 0.5 cup vegetable oil in a small skillet over medium heat until it shimmers but doesn't smoke. While the oil heats, thinly slice the 3 whole celery stalks into ¼-inch thick rounds. You should have about 1½ cups of crispy crown pieces.
Working in batches, carefully add the celery slices to the hot oil. Cook for 1-2 minutes per batch until golden brown and crispy—you'll see them puff up slightly. Remove with a slotted spoon and drain on paper towels. Don't crowd the pan or the oil temperature will drop, resulting in soggy celery. This crispy crown is what makes this salad uniquely Filipino and worth the effort!
👨🍳 Step 4: Assemble the Salad
Peel and dice the 2.5 lb Yukon Gold potatoes into ½-inch cubes. While they're still warm from boiling (or if you prefer them cold), gently fold them into the dressing mixture in a large bowl. Add the shredded poached chicken and toss everything together until evenly coated. The potatoes should absorb the dressing but still maintain their shape—this ensures each bite delivers that perfect balance of creamy, tangy, and savory flavors.
Here's where it gets fun—scatter the crispy celery crown pieces on top just before serving. The contrast between the warm, crunchy celery and the cool, creamy salad is what makes this dish so special. For extra freshness, sprinkle with 0.25 cup chopped fresh cilantro right before serving. The cilantro adds a bright, herbal note that cuts through the richness.
Pro Tips For Making Chicken Potato Salad Recipe Panlasang Pinoy
- Boil Potatoes Until Fork-Tender: Yukon Golds should crumble slightly when pierced—not mushy, not hard. I used to pull them too soon, and the salad turned into a gluey mess. Boil them 10-12 minutes in salted water (yes, salt it like pasta water) until they just give way under a knife. Drain and shock in ice water immediately to stop cooking—this keeps them firm for slicing.
- Sear Chicken Over Direct Heat: Skip the slow simmer for the chicken thighs. Sear them skinless-side down in a hot pan with a splash of soy sauce and oil until the bottom browns in 3-4 minutes. Flip and finish in the sauce—this adds depth the panlasang flavor craves. Overcrowding the pan steams instead of sears, and you’ll end up with bland, waterlogged meat.
- Dice Celery Small and Tough: Tiny, uniform celery pieces (1/4-inch cubes) distribute flavor better than thick sticks. My abuela swore by this, and she was right: the crunch stays through every bite. Use a sharp knife and cut lengthwise first, then slice into matchsticks before dicing—this prevents the tough strings from turning to mush when mixed with potatoes.
- Balance Calamansi with Soy: Start with 2 tablespoons of soy sauce, then add calamansi juice gradually—a teaspoon at a time. Too much citrus overpowers the umami, and you’ll taste nothing but sour. Taste as you go; the sauce should brighten, not dominate. I learned this the hard way after serving a salad that tasted like lemonade with chicken in it.
Flavor customization for these flavors
Tangy vs. Sweet Balance
Adjust the dressing ratio to suit your taste—start with 0.5 cup calamansi juice, 0.25 cup soy sauce, and 0.25 cup vinegar, then tweak. For extra tang, add 1 tbsp more calamansi juice and reduce sugar to 1 tbsp.
If you prefer sweetness, increase sugar to 3 tbsp and add ½ tsp grated ginger for warmth. The key is balancing these flavors so each bite feels vibrant and complex. 💛
Spicy Kick Options
Add heat with 1 tbsp siling labuyo (Filipino chili) paste or ½ tsp cayenne pepper to the dressing. For smoky depth, stir in ½ tsp smoked paprika or 1 tsp toasted garlic chips.
If you love spicy, try 1 tbsp chopped Thai bird's eye chili mixed into the crispy celery crown before frying. The heat contrasts beautifully with the creamy potatoes.
Herb Variations
Swap or add fresh herbs for new dimensions. ½ cup chopped Thai basil adds an anise-like note, while ¼ cup chopped mint brightens the salad. For a classic Filipino touch, use ¼ cup chopped recao (Filipino cilantro) instead of regular cilantro.
Garnish with toasted sesame seeds or crushed peanuts for extra crunch and nutty flavor.
Protein Swaps
Replace chicken with poached shrimp (add ½ tsp turmeric to the poaching water) or grilled tofu (marinate in 2 tbsp soy sauce + 1 tbsp calamansi juice).
For a richer option, use shredded rotisserie chicken (season with 1 tsp garlic powder + ½ tsp black pepper) or pulled pork (add 1 tbsp banana ketchup to the dressing). Each swap changes the texture and flavor profile.
Vegetable Add-Ins
Boost nutrition with ½ cup diced cucumber or ¼ cup shredded carrots for crunch. Add ¼ cup chopped bell peppers (red or green) for sweetness. For a heartier salad, mix in ½ cup cooked corn kernels or ¼ cup chopped hard-boiled eggs.
These additions keep the salad fresh and add visual appeal while balancing the richness of the chicken and potatoes.
Dressing Thickness
Adjust the mayo for your preferred texture. For a lighter salad, reduce mayo to 2 tbsp and add 2 tbsp plain Greek yogurt for creaminess without heaviness. For a thicker dressing, increase mayo to ⅓ cup and add 1 tbsp grated onion for extra depth.
The consistency should coat the potatoes lightly but still allow the flavors to shine through.
Nutrition facts
Frequently asked questions
Can I use regular potatoes instead of Yukon Gold?
Yes, but Yukon Golds are ideal because their buttery texture holds up best to the tangy dressing. For a budget-friendly option, try russet potatoes—just boil them until tender (about 10-12 minutes) and avoid overcooking to prevent mushiness. Red potatoes add a nice contrast but may break apart more easily when tossed.
What if I can't find calamansi juice?
No problem! Use lime juice as the closest substitute—just double the amount (1 cup lime juice instead of 0.5 cup calamansi) for similar brightness. For extra depth, add ½ tsp salt to mimic calamansi's saltiness. If you're near an Asian market, fresh calamansi is often sold in the refrigerated section.
How do I keep the celery crown crispy?
Fry in small batches over medium heat (not too hot) and drain on a wire rack instead of paper towels to prevent steam from making it soggy. For extra crispiness, reheat in a 350°F oven for 3-5 minutes before serving. Store in an airtight container with a paper towel underneath to absorb moisture.
Can I make this salad ahead of time?
Assemble everything except the crispy celery crown up to 1 day ahead and store in the fridge. Keep the celery crown separate and fry fresh before serving. For best texture, let the salad sit at room temperature for 30 minutes before eating to bring out the flavors. The poached chicken stays juicy for 3 days when refrigerated.
Why does my dressing taste too salty?
This usually happens when the soy sauce or calamansi juice is too concentrated. Balance it by adding 1-2 tbsp more vinegar or 1 tbsp sugar to cut the saltiness. If using homemade calamansi juice, strain it well—seeds can add bitterness. For future batches, taste the dressing before combining with other ingredients to adjust seasoning.