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Salsa Chicken Potato Salad

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  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6
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Bring the fabulous Southwestern flavors to your dinner table with this chicken and potato salad - a wonderful dish that’s made using corn and Old El Paso® salsa.

Ingredients

1 1/2
pounds new potatoes (5 or 6 medium), cut into 3/4-inch cubes
1/4
cup mayonnaise or salad dressing
1/4
cup sour cream
1/4
cup Old El Paso™ salsa (any variety)
1 1/2
cups cubed cooked chicken or turkey
1
large tomato, seeded and chopped (1 cup)
1
can (7 ounces) whole kernel corn, drained

Directions

  • 1 Place potatoes and 1/4 cup water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain.
  • 2 Mix mayonnaise, sour cream and salsa. Mix potatoes and remaining ingredients in large bowl. Fold in mayonnaise mixture.
  • 3 Cover and refrigerate at least 30 minutes.

Expert Tips

To seed the tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds. Chop the tomatoes.

The next time you make this salad, add 2 tablespoons chopped green chilies, drained, and 2 tablespoons sliced ripe olives, drained, with the corn.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
262.1
Calories from Fat
110
% Daily Value
Total Fat
12.2g
19%
Saturated Fat
1.8g
9%
Cholesterol
35.0mg
12%
Sodium
221.2mg
9%
Potassium
676.9mg
19%
Total Carbohydrate
26.7g
9%
Dietary Fiber
3.6g
14%
Sugars
2.9g
Protein
12.2g
% Daily Value*:
Vitamin C
44.20%
44%
Calcium
3.20%
3%
Iron
8.20%
8%
Exchanges:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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