Chicken Salad I - cooking recipe

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

Preparation

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.
In a mixing bowl, combine the potatoes, chicken, peas and corn.
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.