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.
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.
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