Chicken-Potato Salad

210 8 servings, 1/8 recipe each
Recipe By
1
(0) 0 Reviews
Prep Time
30
min.
Total Time
3
hr.
30
min.
Servings

8 servings, 1/8 recipe each

Since this tasty salad is made with leftover cooked chicken, it comes together quickly.

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What You Need

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Make It

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  • Combine all ingredients except green onions in large bowl.
  • Refrigerate 2 hours or until chilled.
  • Top with green onions before serving.

Substitute

Prepare using Renée’s Ranch Dip.

Note

This is a great way to use leftover cooked chicken. Or, prepare using a store-bought rotisserie chicken.

Make Ahead

Salad can be prepared and refrigerated up to 1 day before topping with green onions and serving.

Servings

  • 8 servings, 1/8 recipe each

Nutritional Information

Serving Size 8 servings, 1/8 recipe each
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 18g
Saturated fat 1.5g
Cholesterol 40mg
Sodium 270mg
Carbohydrate 13g
Dietary fibre 2g
Sugars 3g
Protein 10g
   
Vitamin A 4 %DV
Vitamin C 70 %DV
Calcium 2 %DV
Iron 6 %DV

* 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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