Creamy Chicken and Potato Salad
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
By using reduced-fat versions of old-standbys like mayonnaise and sour cream, you can turn creamy dishes into healthy meals—just like we did here.
Ingredients
Uncooked potato
8 small, quartered
Cooked Canadian-style bacon
2 slice(s), chopped
Cooked boneless chicken breast with skin
10 oz, skinless cooked, chopped
Reduced-fat sour cream
½ tbsp(s)
Reduced calorie mayonnaise
4 tbsp(s)
Mustard
2 tbsp(s), seeded
Chives
¼ cup(s), chopped
Instructions
1
Preheat oven to 425ºF (220ºC). Lightly coat a nonstick baking sheet with cooking spray.
2
Place potatoes in a microwave safe dish, cover and cook on high power for 6 minutes. Dry potatoes and place on baking sheet. Lightly coat potatoes with cooking spray and bake for 20 minutes or until golden brown.
3
Gently toss potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Combine until well-coated. Serve.
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