Chicken Salad I Recipe
- 6 potatoes
- 1 ½ 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
step 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.
step 2: In a mixing bowl, combine the potatoes, chicken, peas and corn.
step 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.