Ranch Chicken and Potato Salad

25 4 servings, 1/4 recipe (269 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
25
min.
Total Time
25
min.
Servings

4 servings, 1/4 recipe (269 g) each

Warm cooked chicken strips and potatoes are tossed with colourful peppers and ranch dressing spiked with mustard and fresh dill for a tasty main-dish salad.

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What You Need

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Make It

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  • 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 4 min. or until 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.

Substitute

Prepare using grainy Dijon mustard.

Note

This colourful potato salad is equally delicious whether served warm, at room temperature or chilled.

Servings

  • 4 servings, 1/4 recipe (269 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (269 g) each
AMOUNT PER SERVING
Calories 380
% Daily Value
Total fat 21g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 460mg
Carbohydrate 24g
Dietary fibre 3g
Sugars 3g
Protein 22g
   
Vitamin A 8 %DV
Vitamin C 160 %DV
Calcium 2 %DV
Iron 15 %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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