Best Summer Harvest Chicken Potato Salad Recipes

CHICKEN POTATO SALAD RECIPE

Chicken Potato Salad Recipe image

Mix up your side dishes with this easy and delicious chicken potato salad. Creamy, fresh and a little bit spicy, it's perfect to serve at all your summer cookouts.

Provided by Becky Hardin

Time 10m

Number Of Ingredients 12

Ingredients

2 cups chicken breast (diced or shredded)
4 potatoes (cooked and cubed)
3 carrots (diced and slightly cooked)
1 cup peas (cooked)
¼ cup pickled jalapenos (diced)
2 Tablespoons parsley (chopped)
½ teaspoon pepper
½ cup mayonnaise
½ cup Mexican cream or sour cream
Salt (to taste)
1 head of romaine lettuce (or other)
2 sleeves Ritz or Saltines or tostadas

Steps:

In a large serving bowl, combine the chicken, potatoes, carrots, peas, jalapenos, 1 Tablespoon parsley.
In a small mixing bowl, combine the mayonnaise, Mexican cream and pepper. Pour over the chicken and combine. Taste, if it needs salt, add just a bit.
Place the lettuce around a plate and cover with the chicken salad. Sprinkle with remaining parsley.
Serve with crackers.

Nutrition Facts : Calories 191 kcal, Carbohydrate 26 g, Protein 12 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 33 mg, Sodium 263 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SUMMER HARVEST CHICKEN-POTATO SALAD

Summer Harvest Chicken-Potato Salad image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this hearty chicken-potato salad that's ready in just 30 minutes - perfect for a dinner.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

4 medium red potatoes (1 lb), cut into 3/4-inch cubes
1/2 lb fresh green beans, trimmed, cut into 1-inch pieces (about 2 cups)
1/2 cup plain fat-free yogurt
1/3 cup fat-free ranch dressing
1 tablespoon prepared horseradish
1/4 teaspoon salt
Dash pepper
2 cups cut-up cooked chicken breast
2/3 cup thinly sliced celery
Torn salad greens, if desired

Steps:

In 2-quart saucepan, heat 6 cups lightly salted water to boiling. Add potatoes; return to boiling. Reduce heat; simmer 5 minutes. Add green beans; cook uncovered 8 to 12 minutes longer or until potatoes and beans are crisp-tender.
Meanwhile, in small bowl, mix yogurt, dressing, horseradish, salt and pepper; set aside.
Drain potatoes and green beans; rinse with cold water to cool. In large serving bowl, mix potatoes, green beans, chicken and celery. Pour yogurt mixture over salad; toss gently to coat. Line plates with greens; spoon salad onto greens.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 60 mg, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 6 g, TransFat 0 g