Recipe for Chicken Potato Salad 
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Yield:
5
Ingredients:
Amount Ingredient
DRESSING: ----------------
3/4 cup fat-free mayonnaise *see Note
2 tbl grated Parmesan cheese
1/2 tsp Splenda
1/2 tsp dried oregano leaves
1/4 tsp onion powder
----------------- SALAD: ----------------
2 cup diced cooked potatoes
2 cup Green Giant(r) Frozen Broccoli Cuts (from 1-Ib. pkg.)
cooked until crisp-tender, drained
2 cup cooked chicken breast half cubed ***
Instructions:
Instructions: In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Add dressing; stir gently to coat. 5 (1-cup) servings.

Description: "Serve this contemporary main dish potato salad with your favorite rolls and fresh fruit."

NOTES :
* = To lower fat I substituted fat-free mayonnaise for regular

** = because of my diabetes I substituted Splenda for sugar

*** = called for regular cooked chicken, dark & light meat, changed to chicken breast meat to lower fat.

WW points (old program) using MC

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