Chicken Salad I
"This chicken salad recipe could almost be a full meal."
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Ingredients2 h 25 m servings 531
Original recipe yields 8 servings
- 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.
- In a mixing bowl, combine the potatoes, chicken, peas and corn.
- 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.
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Per Serving: 531 calories; 25.3 52.8 24.2 76 790 Full nutrition
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