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Chicken Bacon Ranch Potato Salad


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  • 3 large baking potatoes (about 2 /12 lb.)
  • 1/2 cup mayonnaise
  • 1/2 cup ranch dressing
  • 6 strips thick cut bacon, crisply cooked and cut into bite size pieces
  • 5 deli fried chicken tenders (boneless), cut into bite-size pieces


Preparation time 15mins
Cooking time 95mins


Step 1

Boil 3 large baking potatoes in large pot of water until fork easily pierces with little resistance. Drain; cool completely on cooling rack (about 1 hour)

Peel Potatoes; cut into bite-size pieces. Place in large bowl.

In separate bowl, beat 1/2 cup mayonnaise and 1/2 cup ranch dressing with whisk. Fold into potatoes. Add 6 strips bacon, crisply cooked and cut into bite-size pieces, and 5 deli fried chicken tenders, cut into bite-size pieces. Fold again to lightly coat with sauce.

Season with salt and pepper to taste. Refrigerate until ready to serve.


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