Recipe by Ladan Miller
"A very tasty appetizer."
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boneless chicken breast halves, cooked
1 1/4 cups
This is such a great recipe! I didn't have pickles so those were omitted. I also added 2 cloves of chopped garlic (cause I add garlic to everything!), a teaspoon of dried dill weed, a tablespoon of minced, dry onion, a few shakes of black pepper, and a half a teaspoon of powdered dry mustard for a little kick. YUM!!!
Yuck! I didn't think this was good at all. :(
The first time I tasted this salad at a party I BEGGED for the recipe. The host kept telling me that he would give it to me and I called him daily until he made good on his word! I use a whole chicken because we enjoy dark meat, skip the olive oil, and with the pickles you don't really need extra salt. I try to find good deli dills when I make this salad. I also add dijon mustard and lots of freshly ground pepper. YUM!
Wonderful recipe! A meal in itself. Perfect blend of potato, chicken & dressing. Although, I love hard-boiled eggs, so I added a few more eggs to this recipe.
It could have used a little more seasoning but once I added some spices, it turned out great.
Just made this and it is really Yummmmm!
I knew I wouldn't go crazy over it but I thought Husband would enjoy it - his verdict was 'just ok.' It doesn't look terribly appetizing either. Thanks anyway.
This was an okay recipe, for all the chopping and dicing it wasn't what I'd hoped for and a bit disappointing to me but everyone else thought it tasted great. Good for holidays.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Potato Salad
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 220
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