Chicken Potato Salad

Chicken Breast - Dinner

A very tasty appetizer.

Brief

Servings: 7

Yield: 6 to 8 servings

Chicken Potato Salad

Ingredients

2 boneless chicken breast halves

cooked

2 hard-cooked eggs

3 potatoes

cooked

1 ¼ cups pickled cucumbers

¼ teaspoon salt

2 tablespoons olive oil

⅔ cup mayonnaise

Dinner

Directions

Step 1

Chop the chicken eggs potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Nutritional Information

Chicken Potato Salad

Servings Per Recipe:7

Calories: 339.8

% Daily Value *

Protein: 12.6g 25%

Carbohydrates: 17.9g 6%

Dietary Fiber: 2.3g 9%

Sugars: 1.4g

Fat: 24.5g 38%

Saturated Fat: 4.2g 21%

Cholesterol: 92.1mg 31%

Vitamin A Iu: 261IU 5%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.5mg 31%

Vitamin C: 18.5mg 31%

Folate: 23.2mcg 6%

Calcium: 26.2mg 3%

Iron: 1.4mg 8%

Magnesium: 32.6mg 12%

Potassium: 492.9mg 14%

Sodium: 599.7mg 24%

Thiamin: 0.1mg 11%

Calories From Fat: 220.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.