Chicken Salad I
This chicken salad recipe could almost be a full meal.
Ingredients
8
Original recipe yields 8 servings
Directions
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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.
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In a mixing bowl, combine the potatoes, chicken, peas and corn.
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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.
Nutrition Facts
Per Serving:
531 calories; 25.3 g total fat; 76 mg cholesterol; 790 mg sodium. 52.8 g carbohydrates; 24.2 g protein; Full Nutrition
