Chicken Salad I

Name: Chicken Salad I
Ingredients: 6 potatoes; 1 1/2 pounds skinless, boneless, roasted chicken; 1 (15 ounce) can peas, drained; 1 (15 ounce) can whole kernel corn, drained; 1 (16 ounce) jar creamy salad dressing; 3 large tomatoes, sliced; salt and pepper to taste

7 ingredients

3 steps

Ingredients

6 potatoes
1 1/2 pounds skinless, boneless, roasted chicken
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) jar creamy salad dressing
3 large tomatoes, sliced
salt and pepper to taste

Directions

1

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2

In a mixing bowl, combine the potatoes, chicken, peas and corn.
3

Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.