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Southwest Chicken Potato Salad

Southwest Chicken Potato Salad
  • Prep 10 min
  • Total 2 hr 35 min
  • Servings 12
Bring the fabulous flavors of Southwest to your dinner table with this delicious chicken and potato salad!
Updated August 13, 2010

Ingredients

  • 3 pounds new potatoes (10 to 12 medium), cut into 3/4-inch cubes
  • 1/2 cup water
  • 1/2 cup mayonnaise or salad dressing
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 3 cups, 3/4-inch pieces cooked chicken or turkey
  • 1/4 cup canned chopped green chilies, drained
  • 1/4 cup sliced ripe olives, drained
  • 2 large tomatoes, seeded and chopped (2 cups)
  • 1 can (11 ounces) whole kernel corn with red and green peppers, drained

Steps

  • 1
    Place half of the potatoes and 1/4 cup of the water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain. Repeat with remaining potatoes and water.
  • 2
    Mix mayonnaise, sour cream and salsa in large bowl. Gently stir in potatoes and remaining ingredients.
  • 3
    Cover and refrigerate at least 2 hours until chilled.

  • To spice up this south-of-the-border salad, seed and finely chop a jalapeño chili to use instead of the canned green chilies.
  • You can trim the fat to 4 grams per serving by using low-fat or fat-free mayonnaise and sour cream.
  • Dressing up this flavorful potato salad is easy. Serve in a lettuce-lined bowl, and garnish with additional sliced ripe olives and shredded Cheddar cheese.

Nutrition Facts

Serving Size: 1 Serving
Calories
875
Calories from Fat
115
Total Fat
13g
Saturated Fat
3g
Cholesterol
40mg
Sodium
230mg
Total Carbohydrate
32g
Dietary Fiber
4g
Protein
14g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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