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Succulent Summer Chicken and Bacon Potato Salad

Contributed By: Melinda, MS | See all of Melinda's recipes
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour
  12 servings
I love to make this dish in single servings. It is a perfect grab n Go meal after the beach or to take on a picnic , great for Sunday cover dishes .
Yields 12 servings
4½ lbs. potatoes (new red)
3 cooked and seasoned chicken breasts or any leftover chicken, diced
2 large stalks of celery, diced small
6 hard boiled eggs , diced
2½ c. Hellmann’s mayo , more if needed
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
2 tsp. (heaping) Grey Poupon Mustard (Harvest Coarse Ground)
½ lb. bacon, cooked crisp and crumbled
1 c. shredded Monterey Jack and cheddar mix
1 large tomato, diced small
½ c. walnuts, chopped
½ c. diced seedless grapes
Boil potatoes until tender. Let cool about 20 minutes. Dice the potatoes and place in a big bowl. Cook’s Note: Mix salad while the potatoes are slightly warm so the ingredients will marry well. Add to the potatoes chicken, celery, eggs, mayo, celery salt, kosher salt, pepper, dill weed, Grey Poupon, mustard, bacon, cheese, tomato, walnuts, and grapes. Mix well. Top with fresh parsley and chill at least 4 to 6 hours; overnight is so much better. This is one salad that is hearty enough to be used as the main course for brunch or a single serving meal on the go—it is wonderful anytime.

Date Added: 06/29/2009
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Mary Reviewed: 04/16/2010
Worth it
Okay my only quibble is that it took me much much much longer to do this than the recipe said *glare*
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