1-1/2 cups chopped mixed green, red and yellow peppers
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How do I make it ?
Cook potatoes in boiling water in saucepan 15 min. or just until tender.
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.
Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.
Kraft Kitchen Tips!
This colourful potato salad is equally delicious whether served warm, at room temperature or chilled.
Calories From Fat
% Daily Value
Total fat 21 g
Saturated fat 2.5 g
Cholesterol 55 mg
Sodium 460 mg
Total carbohydrate 24 g
Dietary fibre 3 g
Sugars 3 g
Protein 22 g
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.