Chicken Salad I

Ingredients

• 15 ounce peas drained canned
• 6  potatoes 
• 1.5 pounds roasted chicken boneless skinless
• 16 ounce creamy salad dressing 
• 8 servings salt and pepper to taste
• 3 large tomatoes sliced
• 15 ounce kernel corn whole drained canned

Equipment

• mixing bowl
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. Add potatoes; cook until tender but still firm, about 15 minutes.
3. Drain, cool and chop.
4. In a mixing bowl, combine the potatoes, chicken, peas and corn.
5. Add enough salad dressing to coat, mix well. Top with sliced tomatoes, cover and refrigerate for 2 hours. Season with salt and pepper to taste.