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Receta Chicken Potato Salad
by Global Cookbook

Chicken Potato Salad
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  Raciónes: 5

Ingredientes

  • 3/4 c. fat-free mayonnaise *see Note
  • 2 Tbsp. grated Parmesan cheese
  • 1/2 tsp Splenda
  • 1/2 tsp dry oregano leaves
  • 1/4 tsp onion pwdr
  • 2 c. diced cooked potatoes
  • 2 c. Green Giant(r) Frzn Broccoli Cuts (from 1-Ib. pkg.) cooked till crisp-tender, liquid removed
  • 2 c. cooked chicken breast half cubed ***
  • 1 jar diced pimiento (2-ounce.) liquid removed

Direcciones

  1. In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add in dressing; stir gently to coat. 5 (1-c.) servings.
  2. Description: "Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit."
  3. NOTES :* = To lower fat I substituted fat-free mayonnaise for regular
  4. = because of my diabetes I substituted Splenda for sugar
  5. = called for regular cooked chicken, dark & light meat, changed to chicken breast meat to lower fat.
  6. WW points (old program) using MC