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Chicken Salad I

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

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

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Directions

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  • Prep

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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.

Nutrition Facts


Per Serving: 531 calories; 25.3 g fat; 52.8 g carbohydrates; 24.2 g protein; 76 mg cholesterol; 790 mg sodium. Full nutrition

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Reviews

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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...