Creamy Chicken And Potato Salad Food

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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

PICNIC POTATO AND CHICKEN SALAD



Picnic Potato and Chicken Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

4 Idaho potatoes, peeled and cubed
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (6-ounce) skinless chicken breast
3 slices cooked bacon, crumbled
1/4 cup diced celery
1/4 cup diced onion
1 garlic clove, minced
1/2 cup mayonnaise
2 teaspoons mustard
1 tablespoon paprika
2 tablespoons chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce

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



Roasted chicken & new potato salad image

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

500g bag new potato , halved if large
1 ready-roasted chicken , about 900g
150g pot low-fat yogurt
1 tbsp clear honey
handful tarragon leaves, roughly chopped
225g bag salad leaves
4 roasted red peppers from a jar, sliced

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

CREAMY CHICKEN-POTATO SALAD



Creamy Chicken-Potato Salad image

Vinegar and garlic salt are added to mayonnaise to make the yummy dressing for this easy chicken-potato salad.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 8 servings

Number Of Ingredients 9

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 peppers
2 tsp. chopped fresh thyme

Steps:

  • Cook potatoes in boiling water in saucepan 30 min. or until tender; drain. Cool.
  • Meanwhile, mix mayo, vinegar and garlic powder in large bowl until blended. Stir in remaining ingredients except potatoes.
  • Peel potatoes; cut into cubes. Add to chicken mixture; mix lightly. Refrigerate several hours or until chilled.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g

CREAMY CHICKEN AND POTATO SALAD



Creamy Chicken and Potato Salad image

Make and share this Creamy Chicken and Potato Salad recipe from Food.com.

Provided by Tracey_B

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

600 g potatoes, new and tiny in size, halved
2 slices bacon, rashers trimmed
300 g chicken, cooked and chopped
125 ml light sour cream
4 tablespoons low-joule mayonnaise
2 tablespoons grainy mustard
1/4 cup fresh chives, chopped

Steps:

  • Preheat oven to 220 degrees celcius. Lightly coat an oven tray with cooking spray.
  • Place the potatoes in a microwave dish, cover and cook on High for 6 minutes. Dry potatoes and place on the prepared tray. Lightly coat with cooking spray and bake for 20 minutes or until golden.
  • Wrap the bacon in absorbent paper and cook in the microwave on High for 2 minutes. Chop.
  • Gently toss the potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Serve.

CREAMY SHREDDED CHICKEN & POTATO SALAD



Creamy Shredded Chicken & Potato Salad image

If you've got leftover cooked chicken breasts and boiled potatoes, you're a mere 15 minutes from getting this creamy salad into the fridge.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

1 cup KRAFT Real Mayo
1 Tbsp. HEINZ Distilled White Vinegar
3/4 tsp. garlic powder
4 cups cooked cubed red potatoes
1 lb. boneless skinless chicken breasts, cooked, shredded
1/2 cup each frozen peas and corn
1/2 cup chopped red peppers
1/4 cup chopped fresh parsley

Steps:

  • Mix mayo, vinegar and garlic powder until blended.
  • Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

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