Southwest Chicken Potato Salad

Southwest Chicken Potato Salad

Bring the fabulous Southwestern flavors to your dinner table with this chicken and potato salad - a wonderful dish that’s made using Green Giant® corn and Old El Paso® salsa.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

6

servings

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) Green Giant® whole kernel corn, drained
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Tip
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.
Variation
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:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 3g,),
  • Cholesterol 40mg;
  • Sodium 230mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 3g,
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.