Chicken Broccoli Potato Salad

Easy salad ready in 15 minutes! Chicken, broccoli and potato come together in this fresh and flavorful meal. MORE+ LESS-

By Pillsbury Kitchens

May 27, 2010

DRESSING

3/4

cup mayonnaise

tablespoons grated Parmesan cheese

1/2

teaspoon sugar

1/2

teaspoon dried oregano leaves

1/4

teaspoon onion powder

cups diced cooked potatoes

cups frozen cut broccoli, cooked crisp-tender, drained

cups cubed cooked chicken

(2-oz.) jar diced pimiento, drained

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1

In small jar with tight-fitting lid, combine all dressing ingredients; shake well.
2

In large bowl, combine all salad ingredients. Add dressing; stir gently to coat.

A simple substitution of reduced-fat mayonnaise for the regular will cut the fat from 32 grams per serving to 8 grams and calories from 450 to 300. If you use nonfat mayonnaise, fat will be reduced to 6 grams, calories to 230.
To emphasize summery flavor, use 1 1/2 teaspoons minced fresh oregano leaves instead of the dried.