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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

1
lb.  small red potatoes, quartered
1/2
cup  KRAFT Peppercorn Ranch Dressing
2
Tbsp.  GREY POUPON Country Dijon Mustard
2
Tbsp.  chopped fresh dill
1
Tbsp.  olive or oil
3/4
lb.  boneless skinless chicken breasts, 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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