member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    4 pt. Southwest Chicken Potato Salad


    Source of Recipe


    "Betty Crocker Summer 1999 Salads! Pg60" adapted by hdeacey

    List of Ingredients




    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

    Recipe



    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

    Calories 199, Fat 2g, Cholesterol 31mg, Sodium 246mg, Carbohydrate 31g,
    Dietary Fiber 3g Protein 15g
    Food Exchanges: 1-1/2 Starch, 1-1/2 Meat, 1/2 Vegetable, Other
    Carbohydrates: 1/2 WW Points = 4
    .
    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.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |