Best Creamy Chicken Potato Salad Recipes

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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