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Warm Walnut Chicken Salad 'N Potato - Idaho Potato
Ingredients:
  • 25 US #1, 90 count Idaho Russet Burbank potatoes, baked
  • 3 1/2 lbs. boneless, cooked chicken, chopped
  • 1 lb. celery, diced
  • 1 lb. carrots, shredded
  • 6 red apples, cored and chopped with skin
  • 4 cups mayonnaise
  • 2 cups milk
  • 2 1/2 cups sour cream
  • 1 tsp. salt
  • 3 tsp. pepper
  • 6 cups shredded lettuce, divided
  • 6 tbsp. chopped walnuts, divided

Directions:
  1. Combine chicken, celery, carrots, and apples in a large mixing bowl.
  2. In a large rondo, combine mayonnaise, milk, sour cream, salt, and pepper.
  3. Bring to a slow simmer.
  4. Add chicken mixture, heat through.
  5. To serve: Top each blossomed potato with 3 tbsp. shredded lettuce.
  6. Spoon 3-oz chicken salad over each blossomed baked potato. Garnish with tsp. chipped walnuts per potato.