Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Chicken parts, skinned
1 1/2 lb Russet potatoes
1 c Frozen peas
3 Hard-cooked eggs, chopped
2 Carrots, shredded
1 lg Golden Delicious apple,
-coarsely chopped
1/2 c Light mayonnaise
1/3 c Dill pickle relish
-OR
2 Dill pickles, chopped
2 ts Chopped fresh dill
Pepper to taste
1/3 c Chopped peanuts

Place chicken parts in a 3-quart casserole. Add water to cover
chicken. Cover with lid or vented plastic wrap. Redistributing parts
midway through cooking, microwave on high 22 minutes, or until
chicken tests done. Reserve stock for later use. Debone chicken and
chop.

Pierce potatoes and place in microwave. Rotating midway through
cooking, microwave on high 9 minutes. Let stand 5 minutes. If not
cool enough to handle for peeling, run under cool water for a brief
time. Peel potatoes and dice; add to chicken in same casserole.

Measure peas into a 1-cup glass measure; cover with vented plastic
wrap. Microwave on high 1 1/2 minutes. Add peas, egg, carrot and
apple to chicken; toss gently. Add mayonnaise, pickle relish, dill
and pepper to taste; blend. If salad seems too dry, add chicken broth
for moisture. Chill. Garnish with peanuts to serve.

Nutrient data per serving: 423 calories; 29 grams protein; 17 grams
fat (37 percent of total calories); 35 grams carbohydrates; 5 grams
dietary fiber; 202 milligrams cholesterol; 621 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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