Ww 5 Points Pacific Rim Potato Chicken Salad
Discover a vibrant fusion of flavors with the WW 5 Points Pacific Rim Potato Chicken Salad, a light yet satisfying dish that's perfect for lunch or dinner. Combining tender baby red potatoes and juicy, pan-seared chicken breast with crisp cucumber, sweet red bell pepper, and zesty scallions, this salad is elevated by a creamy dressing infused with fresh lime juice, ginger, garlic, and a hint of low-sodium soy sauce. Tossed with fresh cilantro for a fragrant finish, this refreshing salad offers a delicious balance of tangy, savory, and herby notes, all while being Weight Watchers-friendly at just 5 points per serving. Quick to prepare and chilled to perfection, it’s an ideal choice for meal prep, picnics, or a healthy, flavor-packed side dish.
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Recipe Information
Ingredients
- 500 grams Baby red potatoes
- 300 grams Boneless, skinless chicken breast
- 3 tablespoons Low-fat mayonnaise
- 2 tablespoons Fresh lime juice
- 1 teaspoon Low-sodium soy sauce
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 cup Cucumber, diced
- 1 cup Red bell pepper, diced
- 2 Scallions, finely sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the baby red potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 minutes. Drain and allow to cool slightly.
While the potatoes cook, season the chicken breast with a pinch of salt and pepper. Heat a nonstick skillet over medium heat and cook the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F (75°C). Set aside to cool, then dice into bite-sized pieces.
In a small bowl, whisk together the low-fat mayonnaise, lime juice, soy sauce, grated ginger, and minced garlic to create the dressing.
Once the potatoes are cool enough to handle, cut them into quarters (or smaller pieces if desired).
In a large mixing bowl, combine the cooked potatoes, diced chicken, diced cucumber, diced red bell pepper, scallions, and chopped cilantro.
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Season with salt and black pepper to taste.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Serve cold or at room temperature. Enjoy your light and refreshing Pacific Rim Potato Chicken Salad!
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 262 mg | 88% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 19.2 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3857 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
