Chicken & Potato Salad

Ingredients:

• 500 g (1 lb) of all-purpose potatoes, peeled and cut into 1/2 –inch (1 cm) pieces
• Three cups of shredded cooked chicken medium Granny Smith apple, peeled, if desired and chopped
• One carrot chopped
• 1/3 cup of chopped celery
• 1/3 cup of finely chopped onion
• ¾ cup of mayonnaise
• 1 tbsp of lime juice
• 15 pimento-stuffed green olives, sliced (optional)
• ¼ cup of chopped fresh cilantro
• ½ tsp of salt

Preparation:

1. In 2-quart (2 L), saucepan, cover potatoes with water
2. Bring to a boil over medium-high heat
3. Reduce heat and simmer uncovered eight minutes or until potatoes are tender
4. Drain and cool slightly
5. Meanwhile, in large bowl, combine remaining ingredients except potatoes
6. Add potatoes and toss gently
7. Serve chilled or at room temperature

Prep time: 15 minutes; Cook time: 20 minutes. Makes eight servings.

See also:

• Cuisine in New France
• Tasty Montreal
• Creamy Bruschetta
• Creme de legumes
• Crusted Chicken
• Deviled eggs