Summer Harvest Chicken Potato Salad Recipes

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CHICKEN POTATO SALAD



Chicken Potato Salad image

A very tasty appetizer.

Provided by Ladan Miller

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 7

Number Of Ingredients 7

2 boneless chicken breast halves, cooked
2 hard-cooked eggs
3 potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Steps:

  • Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 17.9 g, Cholesterol 92.1 mg, Fat 24.5 g, Fiber 2.3 g, Protein 12.6 g, SaturatedFat 4.2 g, Sodium 599.7 mg, Sugar 1.4 g

SUMMER HARVEST CHICKEN-POTATO SALAD



Summer Harvest Chicken-Potato Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that's ready in just 30 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 10

4 medium red potatoes (1 lb), cut into 3/4-inch cubes
1/2 lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2 cup plain fat-free yogurt
1/3 cup fat-free ranch dressing
1 tablespoon prepared horseradish
1/4 teaspoon salt
Dash pepper
2 cups cut-up cooked chicken breast
2/3 cup thinly sliced celery
Torn salad greens, if desired

Steps:

  • In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
  • Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
  • Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 0 g

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