This Southwest Chicken Potato Salad is the perfect blend of Mexican and Southwestern flavors. It’s a great dish for summer gatherings and potlucks, plus it’s low-fat and delicious. It’s made with cooked chicken or turkey, salsa, tomatoes, corn, olives, and potatoes. The unique combination of ingredients is sure to impress, and it’s so easy to make!
Ingredients used:
For 6 people
- 1.5 pounds - New potatoes
- 0.25 cup - Water
- 0.25 cup - Fat-free mayonnaise
- 0.25 cup - Fat-free sour cream
- 0.25 cup - Salsa
- 1.5 cups - Cooked chicken or turkey
- 1 cup - Tomato
- 1 cup - Corn
- 1 drop - Tabasco sauce
- 2 tablespoons - Olives, small
Recipe steps:
- Cut the potatoes into 3/4 inch cubes and place them in a 2-quart microwavable casserole with the water. Cover and microwave on High for 10 to 12 minutes, or until tender. Drain.
- In a large bowl, mix together the mayonnaise, sour cream, and salsa. Gently stir in the remaining ingredients.
- Cover and refrigerate the salad for at least 2 hours, or until chilled.
- Serve and enjoy!
This Southwest Chicken Potato Salad is a delicious and unique way to enjoy the classic potato salad dish. With its combination of Mexican and Southwestern flavors, it’s sure to be a hit at any gathering or potluck. Plus, it’s easy to make and low-fat. Give this recipe a try and enjoy a tasty summertime salad!
