Recipe: Chicken and Potato Salad

CHICKEN & POTATO SALAD
4 to 6 servings

6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoons salt
1 package (10 ounces) refrigerated cooked, sliced chicken breast (see Tip)
1 package (10 ounces) frozen cut asparagus, thawed and drained
10 radishes, sliced
1 cup ranch dressing

Place the potatoes and salt in a soup pot and add enough water to cover the potatoes. Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, and drain again. Place the potatoes in a large bowl and add the chicken, asparagus, radishes, and dressing; toss well. Serve warm, or cover and chill until ready to serve.

TIP: Packaged sliced, precooked chicken is available in various flavors, and can be found in the refrigerated meats section of most supermarkets.