Spike ranch dressing with mustard and fresh dill and mix it with warm, cooked chicken strips. Toss those ranch chicken strips and potatoes with colorful bell peppers and you'll have Ranch Chicken & Potato Salad, a tasty main-dish salad.
What You Need
Original recipe yields 4 servings
1 lb. small red potato es (about 6), quartered
1 Tbsp. olive oil
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Classic Ranch Dressing
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh dill
1-1/2 cups chopped mixed green, red and yellow peppers
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.