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Chicken Potato Salad


2 large ripe tomatoes, chopped
3/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapeno peppers
1 cup mayonnaise or salad dressing
3 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
2 pounds small red potatoes cooked and sliced 1/4 inch thick
2 cups shredded cooked chicken
1 large red bell pepper, diced

Serving Size : 8

In a bowl, combine the tomatoes, onions, cilantro, and jalapeno peppers and mix well and set aside. In small bowl, combine the mayonnaise or salad dressing, lime juice, chili powder, and cumin; mix well. In another bowl, combine the potatoes, chicken, and red bell pepper and stir. Add the mayonnaise dressing and the tomato mixture and toss. Cover and chill for at least 1 hour. Serve with tortilla chips, if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.