Chicken Salad I

3

"This chicken salad recipe could almost be a full meal."
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Ingredients

2 h 25 m servings 531 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 790 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

3

Add croutons for more crunch

Very good, add rolls and peach cobbler for a complete meal.

It's okay. I used ranch dressing b/c I detest Miracle Whip (assuming that is what the recipe calls for). I added some bacon. If I made it again I would use more bacon & add some red onion, and u...