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Warm Dilled Chicken and Potato Salad

  • 4servings
  • 40minutes
  • 340calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb. small red potatoes , quartered

  2. 1/2 cup KRAFT Peppercorn Ranch Dressing

  3. 2 Tbsp. GREY POUPON Country Dijon Mustard

  4. 2 Tbsp. chopped fresh dill

  5. 1 Tbsp. olive or oil

  6. 3/4 lb. boneless skinless chicken breasts , cut into strips

  7. 1-1/2 cups chopped red, yellow or green pepper s

Instructions Jump to Ingredients ↑

  1. COOK potatoes in boiling water in large covered saucepan 15 min. or until tender. Meanwhile, combine dressing, mustard and dill; set aside.

  2. HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is cooked through. Place in large bowl.

  3. DRAIN potatoes. Add to chicken along with the peppers; mix lightly. Add dressing mixture; toss gently to coat.

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