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This is becoming the summer for salads around here. I am 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.
The addition of chicken to this potato salad turns it into an easy, healthy and delicious make-ahead meal.
Recipe Notes
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 with less fat 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 and toss in chunks of leftover grilled chicken breast.
How Many Calories and WW Points in Chicken Potato Salad?
According to my calculations each serving has just 219 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
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 Friendly 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 and Apples, Greek Chicken Couscous Salad and WW Chicken Brown Rice Bowl
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.
WW Chicken Potato Salad Recipe
Equipment
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 (affiliate link), 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 (affiliate link), 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Exchanges Per Serving (1 cup): 1 Fat, 1-1/2 Vegetables, 2 Proteins, 1/2 Bread 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers New 365 Day Menu Cookbook: Complete Meals for Every Day of the Year (affiliate link)
Watch this video to learn how 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)
Here’s a fresh take on potato salad with Byron Talbott:
I would prefer this combination. I have tried cook them together and I find that it was extremely wonderful. All members in my family appreciate this dishes. I will cook it again soon