Chicken and Potato Salad With Olive Mayonnaise

Course : Chicken
Serves: 4
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4 ounces pitted green olives -- drained
1/4 cup refrigerated or thawed frozen egg product
2 tablespoons lemon juice
1 clove garlic -- peeled
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 cup salad oil
--- SALAD ---
1 pound whole tiny new potatoes
2 cups cooked chicken -- 3/4-inch cubes
1/2 cup red sweet pepper -- finely chopped
1/4 cup green onion -- finely chopped
1 bunch lettuce leaves

Preparation / Directions:

For olive mayonnaise, in a food processor bowl or blender container combine olives, egg product, lemon juice, garlic, mustard, salt, and ground red pepper. Process or blend till olives are pur‚ed. With the processor or blender running, add oil in a thin, steady stream. (When necessary, stop the machine and use a rubber spatula to clean the sides of the bowl.) Set aside 1 cup of the mayonnaise. Cover and store remaining mayonnaise in the refrigerator for up to 2 weeks. For salad, cut unpeeled potatoes into quarters. In a medium saucepan cook potatoes, covered, in a small amount of boiling lightly salted water for 10-15 minutes or till tender; drain. In a large mixing bowl stir together potatoes, the 1 cup olive mayonnaise, the cooked chicken, red sweet pepper, and green onion. Cover and chill for at least 2 hours. Serve on lettuce leaves. Preparation Time: 3 hours 50 minutes Servings: 4


Nutritional Information:

641 Calories (kcal); 61g Total Fat; (84% calories from fat); 22g Protein; 3g Carbohydrate; 60mg Cholesterol; 435mg Sodium

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