Chicken Salad I recipe

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Ingredients

6 potatoes
1 ½ pounds skinless, boneless, roasted chicken
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) jar creamy salad dressing
3 large tomatoes, sliced
salt and pepper to taste

Nutrition Info

531.1 calories
carbohydrate: 52.8 g
cholesterol: 75.7 mg
fat: 25.3 g
fiber: 6.9 g
protein: 24.2 g
saturatedFat: 4.7 g
servingSize: -
sodium: 790 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes, cook until tender but still firm, about 15 minutes. Drain, cool and chop.

  2. In a mixing bowl, combine the potatoes, chicken, peas and corn.

  3. Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.

Recipe Yield

8 servings

Recipe Note

This chicken salad recipe could almost be a full meal.

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