Chunky Chicken Potato Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 8.7 g
  • Cholesterol: 29.6 mg
  • Sodium: 188.3 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 12.3 g

View full nutritional breakdown of Chunky Chicken Potato Salad calories by ingredient


Introduction

This recipe just came about because I was trying to get rid of food in the fridge to make room for Thanksgiving. Leftover roasted chicken and baked potato and the light dressing makes this salad refreshing. Also great as sandwich filling. This recipe just came about because I was trying to get rid of food in the fridge to make room for Thanksgiving. Leftover roasted chicken and baked potato and the light dressing makes this salad refreshing. Also great as sandwich filling.
Number of Servings: 8

Ingredients

    2 cups chicken, cooked (perfect way to use up that leftover chicken)
    1/2 cup black olives, sliced
    1 cup potato, baked
    5 T Mayonnaise
    1 cup Greek yogurt
    1/4 t garlic powder
    1 T chives, chopped
    salt and pepper to taste

Tips

You can add whatever that's taking space in your fridge. Pickle relish would be great. Use as sandwich filling for an awesome chicken salad sandwich.


Directions

Rough chop chicken for chunky salad. Shred if you don't like it chunky. Slice the black olives into rings. Slice baked potato into bite sized pieces.
In a small bowl mix mayonnaise, yogurt, garlic powder and chives. Salt and pepper to taste.
In a larger mixing bowl, toss the chicken chunks and dressing together. Add the olives and toss some more. Lastly, add the potato and lightly toss, to avoid making them mushy.
Chill for at least 30 minutes before serving.

Serving Size: makes 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user THECOLORADOGIRL.