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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This chicken salad recipe could almost be a full meal. Ingredients:
6 potatoes |
1 1/2 pounds skinless, boneless, roasted chicken |
1 (15 ounce) can peas, drained |
1 (15 ounce) can whole kernel corn, drained |
1 (16 ounce) jar creamy salad dressing |
3 large tomatoes, sliced |
salt and pepper to taste |
Directions:
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.
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