Chicken Potato Salad

Chicken Potato Salad
Need a gluten free, dairy free, fodmap friendly, and whole 30 side dish? Chicken Potato Salad could be a spectacular recipe to try. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 258 calories, 10g of protein, and 20g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of chicken breast halves, mayonnaise, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces.
Ingredients you will need
CucumberCucumber
PotatoPotato
Whole ChickenWhole Chicken
EggEgg
2
Mix all together.
3
Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.
Ingredients you will need
MayonnaiseMayonnaise
Olive OilOlive Oil
SaltSalt
DifficultyMedium
Ready In45 m.
Servings8
Health Score6
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