Comida Kraft
Recipe Box

Ranch Chicken & Potato Salad

(7) 7 Reviews
Prep Time
Total Time

4 servings

Warm, cooked chicken strips and potatoes are tossed with colorful bell peppers and ranch dressing spiked with mustard and fresh dill for a tasty main-dish salad.

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What You Need

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Make It

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  • Cook potatoes in boiling water in saucepan 15 min. or just until tender.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
  • Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.


Prepare using GREY POUPON Dijon Mustard.


This colorful potato salad is equally delicious whether served warm, at room temperature or chilled.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 340
% Daily Value
Total fat 18g
Saturated fat 3g
Cholesterol 55mg
Sodium 550mg
Carbohydrate 24g
Dietary fiber 3g
Sugars 4g
Protein 22g
Vitamin A 15 %DV
Vitamin C 130 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • susie052 |

    A family favorite, and staple during the summer.

  • PrincessAlorna |

    made for 6 adults and 2 kids. kinda doubled it. 6 med. red potatoes. 2 C mayo, 1/2 - 1/3 C Dijon, lots of dry dill, 2lbs chick, 2 yellow onions - corsely chopped & 4 stalks celery - saute in butter, blanch 2 cups cut green beans, 8 - 10 slices bacon - cooked & crumbled. Make sauce ahead and then dump everything in bowl. Mix well and serve warm with a ton of pilsbury biscuits (40) and it ALL got eaten. EVERYTHING!!!

  • rosemary430 |

    This came out pretty good. Next time I'll add some mayo to thicken it up a little bit. Made a great lunch.

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