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
Original recipe yields 4 Servings
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1
1 lb. (450 g) small red potatoes (about 6), quartered
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.
Kraft Kitchen Tips!
Note
This colourful potato salad is equally delicious whether served warm, at room temperature or chilled.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Fat 21 g
Saturated fat 2.5 g
13 %
Cholesterol 55 mg
Sodium 460 mg
19 %
Carbohydrate 24 g
Fibre 3 g
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.