WW Chicken Potato Salad Recipe

4.67 from 3 votes

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

Cook Time15

Total Time30

Course: Lunch, Salad

Cuisine: American

Keyword: mayo free potato salad, no mayo potato salad, potato salad with chicken

Servings:

Author: Martha McKinnon | Simple Nourished Living

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, 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.

Notes

Serving size: 1 cup

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.
(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