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Chicken Potato Salad Ole

Ingredients
  Ripe tomatoes 2 Large, seeded and chopped
  Chopped green onions 3⁄4 Cup (12 tbs)
  Fresh cilantro leaves 1⁄4 Cup (4 tbs), chopped
  Pickled jalapeno peppers 2 Tablespoon, chopped and seeded
  Salt 1 1⁄2 Teaspoon, divided
  Real mayonnaise/Light mayonnaise / low fat mayonnaise dressing 1 Cup (16 tbs)
  Lime juice 3 Tablespoon
  Chili powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Small red potatoes 2 Pound
  Shredded cooked chicken 2 Cup (32 tbs)
  Bell pepper 1 Large, diced (Yellow / Red Colored)
  Lettuce leaves 4
Directions

1. In medium bowl, combine tomatoes, onions, chopped cilantro, jalapeno peppers and 1 teaspoon salt; set aside.
2. In large bowl, combine mayonnaise, lime juice, chili powder, cumin and remaining 1/2 teaspoon salt. Add potatoes, chicken, bell pepper and half of tomato mixture; toss to coat well. Cover; chill.
3. To serve, spoon salad onto lettuce-lined platter. Spoon remaining tomato mixture over salad. If desired, garnish with tortilla chips, lime slices, whole chili peppers and cilantro sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
30 Minutes
Servings: 
8

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