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.
10ouncesboneless, skinless chicken breasts, cut into 1-inch pieces
1mediumred bell pepper, seeded and coarsely chopped (about ¾ cup)
1mediumyellow bell pepper, seeded and coarsely chopped (about ¾ cup)
8mediumscallions, thinly sliced (about ¾ cup)
2tablespoonsminced fresh flat-leaf parsley
1tablespoonminced fresh thyme leaves, or 1 teaspoon dried
1tablespoongrated lemon zest (optional)
⅓cupred wine vinegar
1tablespoon+ 1 teaspoon olive oil
1tablespooncoarse-grain Dijon-style mustard
½teaspoonfreshly ground black pepper
Instructions
In medium saucepan, combine potatoes and ½ 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 ¼ 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, 1-½ Vegetables, 2 Proteins, ½ BreadClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.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 219Calories from Fat 63
% Daily Value*
Fat 7g11%
Carbohydrates 18g6%
Fiber 2g8%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.