Salad Capitol
Try this Salad Capitol recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetables
salads
mayo
chicken
potato
lunch
lunch
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
- 2 ts salt
- 1 c mayonnaise
- 4 md idaho potatoes, peeled and
- 4 boneless, skinless chicken
- 2 hard-cooked eggs, peeled
- 4 ts fresh snipped dill or i
- 1/4 ts fresh ground black pepper
- 1 lg cucumber, seeded and diced
- Carbohydrate 120.37562666639 g
- Cholesterol 1964.704 mg
- Fat 238.579093333319 g
- Fiber 3.2506666665536 g
- Protein 568.561599999953 g
- Saturated Fat 43.9626133333292 g
- Serving Size 1 1 Serving (3115g)
- Sodium 5376.58133333315 mg
- Sugar 117.124959999837 g
- Trans Fat 23.9179733333327 g
- Calories 4998 calories
In a 2-quart saucepan over high heat, heat Idaho Potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 8 minutes or until potatoes are tender Drain. In large bowl, toss potatoes, diced chicken, cucumber, eggs, dill, salt and pepper. Line large platter with lettuce leaves; pile mixture in a "dome" shape; spread with mayonnaise to cover completely. (Makes 4 servings) From the files of Al Rice, North Pole Alaska. Feb 1994
