Ingredients

• 6 potatoes
• 1 1/2 pounds skinless, boneless, roasted chicken
• 1 (15 ounce) can peas, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (16 ounce) jar creamy salad dressing
• 3 large tomatoes, sliced
• salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. In a mixing bowl, combine the potatoes, chicken, peas and corn.
3. 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.