Sandra Lee Semi-Homemade Weeknight Wonders

Tater Chicken Salad

Prep time: 30 minutes
Cook time: 20 minutes
Makes 6 servings

Ingredients

  • 3 lb. Russet potatoes, skin on, cut in 1-inch cubes
  • 3 medium pickling cucumbers, very thinly sliced (about 3/4 cup)
  • 1 teaspoon kosher salt
  • 1 cup Italian dressing, Newman’s Own®
  • 2 tablespoons seasoned rice wine vinegar, Marukan®
  • 2 cups rotisserie chicken, white meat only, shredded
  • 1/2 head iceberg lettuce, shredded
  • 1 medium red onion, thinly sliced, soaked in cold water, drained
  • 4 Roma tomatoes, thinly sliced
  • 1 bunch red radishes, thinly sliced
  • 1 medium carrot, peeled and thinly sliced into coins
  • 1 cup mayonnaise, Hellmann’s®
  • Kosher salt and cracked black pepper

Directions

In a large stock pot place potatoes and enough salted water to cover. Bring to a boil; reduce the heat. Simmer, covered, for 20 to 25 minutes, or until just tender. Drain well; cool slightly. Place cooked potatoes in a large mixing bowl. Mash lightly with a potato masher or a ricer, leaving half of them cubed and half of them mashed.

Meanwhile, in a small bowl, toss cucumber with the kosher salt. After 10 to 15 minutes, rinse cucumbers; drain and blot dry with paper towel. Set aside.

Pour the Italian dressing and vinegar over the potatoes while still warm. Add the cucumbers, chicken, lettuce, onion, tomatoes, radishes and carrots. Add mayonnaise. Toss lightly to coat. Season to taste with salt and pepper.

Note: This salad is best eaten the day it is made.

Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.semihomemade.com