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Ranch Chicken and Potato Salad
Ranch Chicken and Potato Salad

Ranch Chicken and Potato Salad

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Cook Minutes 25 Min
Prep : 25 Min
Warm cooked chicken strips and potatoes are tossed with colourful peppers and ranch dressing spiked with mustard and fresh dill for a tasty main-dish salad.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) small red potatoes (about 6), quartered
1 Tbsp. oil
3/4 lb. (340 g) boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Rancher's Choice Dressing
2 Tbsp. Heinz Dijon Mustard
2 Tbsp. chopped fresh dill
1-1/2 cups chopped mixed green, red and yellow peppers
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Step 1
Cook potatoes in boiling water in saucepan 15 min. or just until tender.
Step 2
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 min. or until done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
Step 3
Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.
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Note
This colourful potato salad is equally delicious whether served warm, at room temperature or chilled.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Total fat 21 g
32 %
Saturated fat 2.5 g
13 %
Cholesterol 55 mg
Sodium 460 mg
19 %
Total carbohydrate 24 g
8 %
Dietary fibre 3 g
12 %
Sugars 3 g
Protein 22 g
Vitamin A
8 %
Vitamin C
160 %
Calcium
2 %
Iron
15 %
Servings
4 servings, 1/4 recipe (269 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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