Chicken, peas and carrots give this creamy potato salad its hearty appeal.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Mayonesa con Limón
1/2 tsp. garlic salt
1 small jalapeño pepper, finely chopped
4 cups cooked cubed potatoes
1-1/2 lb. boneless skinless chicken breast s, cooked, shredded
1 medium carrot, thinly sliced (about 1/2 cup)
1 small red pepper, chopped (about 1/2 cup)
1/2 cup frozen peas, thawed, drained
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Let's Make It
Mix mayonesa, garlic salt and jalapeno pepper in large bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate at least 2 hours or until ready to serve.
Sprinkle with 1/4 cup chopped cilantro just before serving.
Substitute 1-1/2 cups frozen mixed vegetables, thawed, for the carrot, red pepper and peas.
Prepare as directed, using KRAFT Real Mayo Mayonnaise or KRAFT Light Mayo Reduced Fat Mayonnaise and/or substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the shredded cooked chicken.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup 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.