Ranch Chicken and Potato Salad

• 1 lb. (450 g) small red potatoes (about 6), quartered
• 1 Tbsp. oil
• 3/4 lb. (340 g) boneless skinless chicken breasts, cut into thin strips
• 1/2 cup Kraft Rancher's Choice Dressing
• 2 Tbsp. Dijon mustard
• 2 Tbsp. chopped fresh dill
• 1-1/2 cups chopped mixed green, red and yellow peppers

1. Cook potatoes in boiling water in saucepan 15 min.
2. or just until tender.
3. Meanwhile, heat oil in large skillet on medium-high heat.
4. Add chicken; cook and stir 4 min.
5. or until done.
6. Place in large bowl; set aside.
7. Mix dressing, mustard and dill until blended.
8. Drain potatoes.
9. Add to chicken along with the peppers and dressing mixture; mix lightly.

red potatoes, oil, chicken breasts, mustard, dill, mixed green

Taken from www.kraftrecipes.com/recipes/ranch-chicken-potato-salad-180891.aspx (may not work)