Rigatoni with Chicken Thighs

Since this tasty salad is made with leftover cooked chicken, it comes together quickly.
Directions for: Chicken-Potato Salad

Ingredients

1 lb(s) (450 g) red new potatoes, cooked, cooled and quartered

1 container (340 g) Rene's Dill Dip

lb(s) (225 g) cooked chicken breasts, chopped

2 stalks celery, chopped

1 small red onion, chopped

cup each chopped red and yellow peppers

2 green onions, finely chopped

Directions

1. Combine all ingredients except green onions in large bowl.

2. Refrigerate 2 hours or until chilled.

3. Top with green onions before serving.

Tips and Substitutions

Note:This is a great way to use leftover cooked chicken. Or, prepare using a store-bought rotisserie chicken.

Make Ahead:Salad can be prepared and refrigerated up to 1 day before topping with green onions and serving.

Source and Credits

Courtesy of Renees Gourmet Dressings

See more: Chicken, Main, Potatoes, Salad, Poultry, Dinner, Lunch