From Paulette Vickery's Recipe Collection

WW: CREAMY CHICKEN AND POTATO SALAD

main dish, poultry, salads, vegetables

8 each new potatoes, 22oz
2 each slices canadian bacon
10 oz chicken breasts cooked diced
1/2 cup nonfat sour cream
4 tablespoon light mayonnaise
2 teaspoon mustard
1/4 cup chives, chopped

Preheat oven to 425 degrees. Lightly coat a non-stick baking sheet with cooking spray. Place potatoes in a microwave safe dish, cover, and cook on high, 6 minutes. Dry potatoes and place on baking sheet. Lightly coat potatoes with cooking spray and bake for 20 minutes, or until golden brown. Wrap bacon in a paper towel and microwave on high for 2 minutes. Chop bacon into small pieces. Gently toss potatoes, bacon, chicken, sour cream, mayonnaise, mustard, and chives together, until well coated. Serve. Per serving: 6 1/2 points, calories 296.4, protein 28.3 G, fat 11.5 G, saturated fat 3.5 G, carbohydrate 16.7 G, fiber 0..7 G, cholesterol 81.9 MG, iron 1.4 MG, sodium 529 MG, calcium 104.2 MG.

Yield: 4 servings




** **