Creamy Chicken and Potato Salad
8 small, quartered
Cooked Canadian-style bacon
2 slice(s), chopped
Cooked boneless chicken breast(s) with skin
10 oz, skinless cooked, chopped
Reduced-fat sour cream
Reduced calorie mayonnaise
2 Tbsp, seeded
¼ cup(s), chopped
- Preheat oven to 425ºF (220ºC). Lightly coat a nonstick baking sheet with cooking spray.
- 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.
- Gently toss potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Combine until well-coated. Serve.