My family and I had a picnic that day, if you can consider placing a blanket at the back porch and the food on them while the kids played in the backyard. I love these types of moments with my family; with us just enjoying the day and the food with each other. The chicken salad tasted so good with the roast chicken I prepared in the slow cooker. There were also asparagus wrapped with bacon because we love asparagus (and who needs to explain bacon anyway). A hearty and enjoyable meal with the family is what I always look forward to.
Check out what our friends from Mr. Food have to say about the recipe:
“This All-in-One Chicken Potato Salad has it all: chicken, hearty potatoes, and fresh spring veggies, all tossed together in a creamy ranch sauce. It’s a great fill-ya-up type of potato salad that the whole gang will enjoy!”
I will bring this potato salad recipe on my next get together with friends. I know they will appreciate this the way my family did. A comforting home-cooked meal is unbeatable in the table.
Ingredients
- 6 medium potatoes, peeled and cut into 1-inch chunks
- 1 (10-ounce) package Tyson refrigerated cooked, sliced chicken breast (see Quick tip)
- 6 fresh Green Giant asparagus spears, cut into 1-inch pieces
- 4 radishes, thinly sliced
- 1 cup Hidden Valley ranch dressing
- 1 teaspoon Morton salt
- 1/2 teaspoon McCormick black pepper
Instructions
- In a large soup pot, cover potatoes with water and bring to a boil over high heat. Cook potatoes for 15 to 20 minutes, or until tender; drain well.
- Place the potatoes in a large bowl and add the chicken, asparagus, radishes, dressing, salt, and pepper; toss well. Serve warm, or cover and chill until ready to serve.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can substitute some of the ingredients with what you have on hand. This salad is pretty flexible.
Thanks again to Mr.Food for this amazing recipe.
