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Creamy Chicken-Potato Salad
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Creamy Chicken-Potato Salad

4 Hours 10 Minutes
40 Min Prep
4 Hr 10 Min Cook
Vinegar and garlic salt are added to mayonnaise to make the yummy dressing for this easy chicken-potato salad.
What You Need
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8 servings
Original recipe yields 8 servings
2 lb. red potatoes (about 6)
1/2 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. white wine vinegar
1/2 tsp. garlic powder
1 lb. boneless skinless chicken breasts, cooked, shredded
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1/4 cup chopped each green and red pepper s
2 tsp. chopped fresh thyme
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Let's Make It
1
Cook potatoes in boiling water in saucepan 30 min. or until tender; drain. Cool.
2
Meanwhile, mix mayo, vinegar and garlic powder in large bowl until blended. Stir in remaining ingredients except potatoes.
3
Peel potatoes; cut into cubes. Add to chicken mixture; mix lightly. Refrigerate several hours or until chilled.
Kitchen Tips
Shortcut
Substitute 1-1/2 cups frozen mixed vegetables, thawed, for the corn, peas and peppers.
Nutrition
Calories
260
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 115mg
5%
Total Carbohydrates 25g
9%
Dietary Fibers 3g
11%
Sugars 3g
6%
Protein 15g
30%
Vitamin A
8%
Vitamin C
35%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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.
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