Main dishes

Warm Dilled Chicken and Potato Salad

Warm Dilled Chicken and Potato Salad recipe

photo by:

kraft

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

time

prep:

15 min

total:

40 min

servings

total:

4 servings

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What You Need

lb. small red potatoes, quartered

1/2

cup KRAFT Peppercorn Ranch Dressing

Tbsp. GREY POUPON Country Dijon Mustard

Tbsp. chopped fresh dill

Tbsp. olive or oil

3/4

lb. boneless skinless chicken breast halves, cut into strips

1-1/2

cups chopped red, yellow or green peppers

Make It

COOK potatoes in boiling water in large covered saucepan 15 min. or until tender. Meanwhile, combine dressing, mustard and dill; set aside.

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is cooked through. Place in large bowl.

DRAIN potatoes. Add to chicken along with the peppers; mix lightly. Add dressing mixture; toss gently to coat.

Kraft Kitchens Tips

Substitute

Prepare as directed, using GREY POUPON Dijon Mustard.

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susie052

posted:9/3/2009

A family favorite, and staple during the summer.

PrincessAlorna

posted:11/17/2008

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