CHICKEN POTATO SALAD
A very tasty appetizer.
Provided by Ladan Miller
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Yield 7
Number Of Ingredients 7
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
OLD FASHIONED POTATO SALAD
This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili.
Provided by jewellkay
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 30.5 g, Cholesterol 72.4 mg, Fat 7.6 g, Fiber 3.5 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 334.7 mg, Sugar 6.4 g
CHICKEN AND EGG SALAD
I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.
Provided by Holly Jones
Categories Salad
Time 3h25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 3.7 g, Cholesterol 216.2 mg, Fat 18.3 g, Fiber 0.7 g, Protein 22.5 g, SaturatedFat 4.5 g, Sodium 181.2 mg, Sugar 1.9 g
EGG AND POTATO SALAD
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring potatoes to a boil and simmer, covered, for 20 to 30 minutes or until just tender. While this is cooking in a glass mixing bowl combine the mayonnaise, yogurt and vinegar. Toss with 1/2 teaspoon salt, freshly ground pepper, red onion, celery, 3/4 cup of bell pepper and 2 of the chopped hard boiled eggs. When potatoes are just tender, drain and pat dry and cube them into 1inch dice. Toss them with ingredients in the bowl and adjust seasoning. Center salad on a bed of lettuce and garnish with remaining chopped egg and bell pepper.
PICNIC POTATO AND CHICKEN SALAD
Provided by Sunny Anderson
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
- Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
- In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
- Serve salad in Bibb lettuce cups. Roll up and eat.
ROASTED CHICKEN & NEW POTATO SALAD
Throw together a lovely summery roasted chicken and new potato salad - good source of vitamin C
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Boil or steam the potatoes for 15-20 mins until tender, then cool quickly in cold water (it's fine if they're still a bit warm) and drain. Meanwhile, pull the meat off the roast chicken and tear into bite-size pieces.
- Mix the yogurt with the honey and tarragon, then season to taste. Toss the salad leaves, peppers, chicken and potatoes in a large bowl, drizzle the dressing over, then serve immediately.
Nutrition Facts : Calories 440 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 1.48 milligram of sodium
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