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8 servings
Ingredients:
6 potatoes1 1/2 pounds skinless, boneless, roasted chicken1 (15 ounce) can peas, drained1 (15 ounce) can whole kernel corn, drained1 (16 ounce) jar creamy salad dressing3 large tomatoes, sliced salt and pepper to taste
Instructions:
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes.Drain, cool and chop.In a mixing bowl, combine the potatoes, chicken, peas and corn.Add enough salad dressing to coat, mix well.Top with sliced tomatoes, cover and refrigerate for 2 hours.Season with salt and pepper to taste.
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