Weight Watchers Chicken Potato Salad
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: 4
Calories: 219
Author: Martha McKinnon | Simple Nourished Living


  • 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


  • 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
Weight Watchers PointsPlus: *5
Weight Watchers SmartPoints: *5
Weight Watchers Freestyle SmartPoints: *3
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