Weight Watchers Chicken Potato Salad

Weight Watchers Recipe of the Day: Chicken Potato Salad
(219 calories | 5 3 1 myWW *SmartPoints value per serving)

This is becoming the summer for salads around here.

I’m getting into the habit of preparing one or two salads on Sunday so they’re ready and waiting for quick and easy lunches and dinners during the week.

WW Friendly Chicken Potato Salad

The addition of chicken to this potato salad turns it into an easy, healthy and delicious make-ahead meal.
 

Skinny on Weight Watchers Chicken Potato Salad

Make potato salad in a fresh new way with a mustard-vinegar dressing instead of mayonnaise.

I love mayo-based potato salad too, but this is a lighter alternative perfect for summer.

For an even quicker version, substitute white meat from a store-bought rotisserie chicken, instead of poaching boneless, skinless chicken breasts.

Or do what I did, toss in chunks of leftover grilled chicken breast.

WW Friendly Chicken Potato Salad

According to my calculations each serving of this Weight Watchers Chicken Potato Salad has 219 calories and:

5 *SmartPoints (Green plan)
3 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

This recipe will work with the Simply Filling Technique as long as you count the oil toward your daily Good Health Guidelines Requirement.

And for those of you interested in following the Old Weight Watchers Exchanges Program, I’ve included that information too. Enjoy!

If you like this WW Chicken Potato Salad, be sure to check out my other easy, healthy Weight Watchers friendly recipes including Dill Potato Salad, WW Red Potato Salad, Chicken Salad with Cranberries & Apples, Greek Chicken Couscous Salad and WW Chicken Brown Rice Bowl

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If you’ve made this Mayo-Less Potato Salad with Chicken, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

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4.67 from 3 votes

Weight Watchers Chicken Potato Salad Recipe

Make potato salad in a fresh new way with a mustard-vinegar dressing instead of a heavy, fat-laden, mayo-based one. To turn it into a main dish, we've added chunks of boneless, skinless chicken breast.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings (adjustable): 4

Calories: 219

Author: Martha McKinnon | Simple Nourished Living

Ingredients

• ▢ 10 ounces small red potatoes, quartered
• ▢ 3/4 teaspoon salt
• ▢ 10 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
• ▢ 1 medium red bell pepper, seeded and coarsely chopped (about 3/4 cup)
• ▢ 1 medium yellow bell pepper, seeded and coarsely chopped (about 3/4 cup)
• ▢ 8 medium scallions, thinly sliced (about 3/4 cup)
• ▢ 2 tablespoons minced fresh flat-leaf parsley
• ▢ 1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
• ▢ 1 tablespoon grated lemon zest (optional)
• ▢ 1/3 cup red wine vinegar
• ▢ 1 tablespoon + 1 teaspoon olive oil
• ▢ 1 tablespoon coarse-grain Dijon-style mustard
• ▢ 1/2 teaspoon freshly ground black pepper

Instructions

• In medium saucepan, combine potatoes and 1/2 teaspoon of the salt. Add enough water to cover. the potatoes by an inch and bring to a boil. Reduce heat to low; and simmer 10-15 minutes, until potatoes are tender when pierced with the tip of a sharp knife. Drain the potatoes discarding the liquid. Rinse with cold water and drain again. Transfer the potatoes to a large bowl and set aside.
• Meanwhile, In a large skillet, bring 2 cups water to a boil. Add chicken; return liquid to a boil. Reduce heat to low; poach chicken 6 minutes, until cooked through.
• With a slotted spoon, transfer chicken to the bowl with the potatoes. Add the red and yellow bell peppers, scallions, parsley, thyme and zest (if using) to potato mixture. Toss to combine.
• In a small jar with tight-fitting lid or small bowl, combine vinegar, oil, mustard, pepper and remaining 1/4 teaspoon salt; cover and shake well or, with wire whisk, blend until combined.
• Pour vinegar mixture over potato mixture and toss gently to coat.
• Refrigerate, covered, at least 2 hours or overnight. Taste again before serving and add more salt, pepper and/or vinegar, if desired.

Recipe Notes

Exchanges Per Serving (1 cup): 1 Fat, 1-1/2 Vegetables, 2 Proteins, 1/2 Bread

5 *SmartPoints (Green plan)

3 *SmartPoints (Blue plan)

1 *SmartPoints (Purple plan)

5 *PointsPlus (Old plan)

Nutrition Facts

Weight Watchers Chicken Potato Salad Recipe

Amount Per Serving (1 cup)

Calories 219 Calories from Fat 63

% Daily Value*

Fat 7g11%

Carbohydrates 18g6%

Fiber 2g8%

Protein 20g40%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Lunch, Salad

Cuisine: American

Keyword: no mayo potato salad, potato salad with chicken

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

Source: Weight Watchers New 365 Day Menu Cookbook: Complete Meals for Every Day of the Year (affiliate link)

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

I used the following kitchen tools to making this recipe:

• Microplane 40020 Classic Zester/Grater (affiliate link)
• Silicone Whisk (affiliate link)

Watch this video to learn hoe to make a mayonnaise-free Italian-style potato salad:

More Easy Weight Watchers Friendly Salad Recipes

• Rainbow Potato Salad (SkinnyTaste)
• Sloppy Jane Stuffed Potatoes (HungryGirl)
• Country Potato Salad with Ham (LaaLoosh)
• Roasted Potato Salad with Shrimp & Fennel (Cookin’Canuck)
• Low Calorie Sweet Potato Salad (HungryGirl)
• Salmon, Sweet Potato & Avocado Kale Salad (SlenderKitchen)

Discover More Weight Watchers Friendly Salad Recipes

Here’s a fresh take on potato salad with Byron Talbott:

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