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Chicken Potato Salad

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(Recipe ID: 646)

Serves 6 to 8

Preparation time: 45 minutes

Source: Vito De Carolis

Not only chicken and potatoes, but cauliflower, apple and green pepper in a rich creamy dressing with just a touch of curry.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/2 pound Potatoes, boiled in their skins
  • 1 small Cauliflower
  • 2 Tablespoons Fresh Lemon Juice, divided
  • 1 Red Delicious Apple
  • 1 small Green Pepper
  • 2 pounds Roasted Chicken
  • 3/4 cup Mayonnaise
  • 4 Tablespoons Heavy Cream
  • 1/4 teaspoon Fine Sea Salt *
  • 1/4 teaspoon Curry Powder *


  1. Peel and dice potatoes.
  2. Trim cauliflower and break into small florets, cutting off stalks.  Soak in cold water with 1/2 tablespoon of lemon juice.
  3. Wash but do not peel the apple, remove core and cut into 1/2 inch dice, put in a small bowl and sprinkle with 1/2 tablespoon of lemon juice.
  4. Wash green pepper, cut in half and remove seeds.  Cut in 1/4 inch wide strips.  Soak for 2 minutes in boiling water and drain.
  5. Remove meat from chicken carcass and cut into bite-size pieces.
  6. Mix together mayonnaise, heavy cream, salt and curry powder.
  7. In a large bowl mix chicken pieces, drained cauliflower, apple, 1 tablespoon lemon juice, green pepper and diced potatoes.
  8. Add the creamy sauce and mix gently until all ingredients are lightly coated.  Serve at once.

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