Prep Time
3h 30 min
Yields
8 servings
Since this tasty salad is made with leftover cooked chicken, it comes together quickly.
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ingredients
1
lb(s) (450 g) red new potatoes, cooked, cooled and quartered
1
container (340 g) Renée's Dill Dip
½
lb(s) (225 g) cooked chicken breasts, chopped
2
stalks celery, chopped
1
small red onion, chopped
½
cup each chopped red and yellow peppers
2
green onions, finely chopped
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directions
Notes
Note: This is a great way to use leftover cooked chicken. Or, prepare using a store-bought rotisserie chicken.Make Ahead: Salad can be prepared and refrigerated up to 1 day before topping with green onions and serving.
Step 1
Combine all ingredients except green onions in large bowl.
Step 2
Refrigerate 2 hours or until chilled.
Step 3
Top with green onions before serving.