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Southwest Chicken Potato Salad
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    Southwest Chicken Potato Salad

  • 1 1/2 pounds new potatoes -- (5 or 6 medium), cut into 3/4" cubes
  • 1/4 cup water
  • 1/4 cup fat-free mayonnaise -- or salad dressing (see Note 1)
  • 1/4 cup fat-free sour cream -- (see Note 2)
  • 1/4 cup salsa
  • 1 1/2 cups cooked chicken -- or turkey, cubed
  • 1 cup tomato -- seeded and chopped (1 large)
  • 1 cup corn -- frozen, thawed (see Note 3)
  • 1 drop Tabasco sauce -- (see Note 4)
  • 2 tablespoons olives, small -- sliced, drained
  • Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 10 to 12 minutes or until potatoes are tender; drain. Mix mayonnaise, sour cream and salsa in large bowl. Gently stir in remaining ingredients. Cover and refrigerate at least 2 hours until chilled.

    Serves 6

    Note 1: Original recipe called for regular mayonnaise or salad dressing
    Note 2: Original recipe called for regular sour cream
    Note 3: Original recipe called for 1 can (7 ounces) whole kernel
    Note 4: Original Recipe called for 2 tablespoons chopped green chilies, drained

    Recipe also said to spice this south-of-the border salad, add 1 jalapeno chili, seeded and finely chopped, instead of the green chilies.

    From: "Betty Crocker Summer 1999 Salads! Pg60"
    Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
    Post Date: Sat, 24 Jul 1999

    *BACK TO SALADS*







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