Weight Watchers Chicken Potato Salad Recipe for Smart Points

WW Chicken Potato Salad Recipe

By Martha McKinnon | Simple Nourished Living

Make potato salad in a fresh way with a mustard-vinegar dressing instead of a heavy mayo-based dressing. Add chunks of boneless, skinless chicken breast to turn it into a main dish.

Prep: 15 mins • Cook: 15 mins • Total: 30 mins • Servings: 4

Equipment

• Medium saucepan
• Skillet
• Whisk or jar with tight-fitting lid

Ingredients

• 10 ounces small red potatoes, quartered
• 3/4 teaspoon salt, divided
• 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

1. In a medium saucepan, combine the potatoes and 1/2 teaspoon of the salt. Add enough water to cover the potatoes by about an inch and bring to a boil. Reduce heat to low and simmer 10–15 minutes, until the potatoes are tender when pierced with a knife. Drain and rinse with cold water; drain again. Transfer potatoes to a large bowl and set aside.
2. Meanwhile, in a large skillet bring 2 cups water to a boil. Add the chicken and return liquid to a boil. Reduce heat to low and poach the chicken about 6 minutes, until cooked through. Use a slotted spoon to transfer the chicken to the bowl with the potatoes.
3. Add the red and yellow bell peppers, scallions, parsley, thyme and lemon zest (if using) to the potato and chicken mixture. Toss to combine.
4. In a small jar with a tight-fitting lid or in a small bowl, combine the red wine vinegar, olive oil, Dijon mustard, black pepper and the remaining 1/4 teaspoon salt. Cover and shake well, or whisk until blended.
5. Pour the dressing over the potato mixture and toss gently to coat.
6. Refrigerate, covered, at least 2 hours or overnight to let flavors meld. Taste before serving and adjust salt, pepper or vinegar to your preference.

Notes

Serving size: 1 cup

WW Points: Estimates are included above; track in the WW app for exact values.

Exchanges per serving (1 cup): 1 Fat, 1½ Vegetables, 2 Proteins, ½ Bread

For a shortcut, use white meat from a rotisserie chicken or leftover grilled chicken instead of poaching breasts.

Nutrition (per 1 cup)

Calories: 219 kcal • Carbohydrates: 18 g • Protein: 20 g • Fat: 7 g • Saturated Fat: 1 g • Sodium: 582 mg • Fiber: 2 g • Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.