Chicken Potato Salad Recipe
Servings: 5
Ingredients
- 3/4 c. fat-free mayonnaise *see Note
- 2 Tbsp. grated Parmesan cheese
- 1/2 tsp Splenda
- 1/2 tsp dry oregano leaves
- 1/4 tsp onion pwdr
- 2 c. diced cooked potatoes
- 2 c. Green Giant(r) Frzn Broccoli Cuts (from 1-Ib. pkg.) cooked till crisp-tender, liquid removed
- 2 c. cooked chicken breast half cubed ***
- 1 jar diced pimiento (2-ounce.) liquid removed
Directions
- In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add in dressing; stir gently to coat. 5 (1-c.) servings.
- Description: "Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit."
- NOTES :* = To lower fat I substituted fat-free mayonnaise for regular
- ** = because of my diabetes I substituted Splenda for sugar
- *** = called for regular cooked chicken, dark & light meat, changed to chicken breast meat to lower fat.
- WW points (old program) using MC
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 5 servings | |
| Calories 364 | |
| Calories from Fat 262 | 72% |
| Total Fat 29.6g | 37% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.02g | |
| Cholesterol 38mg | 13% |
| Sodium 262mg | 11% |
| Potassium 358mg | 10% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.92g | 1% |
| Protein 16.13g | 26% |
