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Chicken Potato Salad Ole

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Submitted by chico9302

YIELD

6 servings

PREP

20 min

COOK

0 min

READY

140 min

Ingredients

2 2
LARGE LARGE TOMATOES
seeded and chopped
¾ 177
¼ 59
CUP ML CILANTRO
fresh, chopped
1 15
TABLESPOON ML JALAPEÑO PEPPER
pickled
1 ½ 7.5
TEASPOONS ML SALT
1 237
CUP ML MAYONNAISE
3 45
TABLESPOONS ML LIME JUICE
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML CUMIN
ground
2 907.2
POUNDS G RED SKINNED POTATOES
small, cooked, sliced 1/4 inch thick
2 473
CUPS ML CHICKEN
cooked, shredded
1 1
LARGE LARGE SWEET YELLOW BELL PEPPERS
diced *
1 1
1 1
1 1
EACH EACH LIMES
cut into wedges

Directions

In medium bowl combine tomatoes, green onions, chopped cilantro, jalapeno peppers and 1 teaspoon of the salt; set aside.

In large bowl combine mayonnaise, lime juice, chili powder, cumin and remaining ½ teaspoon salt.

Add potatoes, chicken, yellow bell pepper and half of the tomato mixture; toss to coat well.

Cover; chill.

To serve, spoon salad onto lettuce lined platter.

Spoon remaining tomato mixture over salad.

If desired, garnish with tortilla chips and lime wedges.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 381 40% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 939mg 39%
Total Carbohydrate 14g 14%
Dietary Fiber 7g 26%
Sugars g
Protein 38g
Vitamin A 17% Vitamin C 40%
Calcium 10% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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