Chicken Salad I
"This chicken salad recipe could almost be a full meal."
Added to shopping list. Go to shopping list.
Ingredients2 h 25 m servings 531 cals
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.
Per Serving: 531 calories; 25.3 g fat; 52.8 g carbohydrates; 24.2 g protein; 76 mg cholesterol; 790 mg sodium. Full nutrition
ReviewsRead all reviews 3