Chicken Potato Salad Ole
Yield
6 servingsPrep
20 minCook
0 minReady
140 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
seeded and chopped |
|
| ¾ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
jalapeño pepper
pickled |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
mayonnaise
|
|
| 3 | tablespoons |
lime juice
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | pounds |
red skinned potatoes
small, cooked, sliced 1/4 inch thick |
|
| 2 | cups |
chicken
cooked, shredded |
|
| 1 | large |
sweet yellow bell peppers
diced |
*
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
tortilla chips
|
*
|
| 1 | each |
limes
cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
seeded and chopped |
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
jalapeño pepper
pickled |
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
mayonnaise
|
|
| 45 | ml |
lime juice
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 907.2 | g |
red skinned potatoes
small, cooked, sliced 1/4 inch thick |
|
| 473 | ml |
chicken
cooked, shredded |
|
| 1 | large |
sweet yellow bell peppers
diced |
*
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
tortilla chips
|
*
|
| 1 | 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.
