Opens in new window
Buffalo Chicken & Potato Salad
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Ingredients
- 1 lb. red potatoes, cut into bite-size pieces
- 1 lb. cooked chicken, cut into bite-size pieces (about 3 cups)
- 1 cup peeled and chopped cucumber
- 1/2 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 2 Tbsp. cayenne pepper sauce
- 2 Tbsp. crumbled blue cheese
Nutritional information
Amount per serving
Calories320
Calories from Fat150
Total Fat17g
Saturated Fat3g
Trans Fat0g
Cholesterol75mg
Sodium390mg
Total Carbs14g
Dietary Fiber2g
Sugars2g
Protein26g
Calcium4%
Iron8%
Vitamin C20%
Vitamin A2%
Method
- 1 Cover potatoes with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
- 2 Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.