You are here: Home » Recipes » Chicken and Potato Salad Chicken and Potato Salad Yield servings PrintEmail Ingredients 6 -- medium russet potatoes2 tablespoons chicken bouillon -- Nonstick cooking spray1 -- (12-ounce package) bacon2 -- boneless, skinless chicken breasts -- Salt1 cup sharp Cheddar cheese1/2 cup chopped red onion1/2 cup chopped green onion2 tablespoons Greek seasoning1 cup sour cream1/2 cup olive oil mayo1 packet ranch dressing Instructions Peel and cube potatoes and place in warm water with chicken bullion seasoning. Cook bacon and drain on paper towels. Lightly salt chicken breast and cook in the same skillet in the bacon grease on high until breast is done. Remove chicken and set aside. Drain cubed potatoes and brown in the same skillet until tender. (Use cooking spray to keep potatoes from sticking but use sparingly.) Place potatoes in a large mixing bowl and refrigerate until cool. Cube chicken same size as potatoes. Chop bacon. Add cheese, onions and bacon to potatoes. Add Greek seasoning. In a seperate bowl mix mayonnaise, sour cream and ranch packet. Pour over potato mixture and fold gently until potatoes are well coated. Refrigerate until well chilled.