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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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a small bowl, whisk together the low-fat mayonnaise, lime juice, soy sauce, grated ginger, and minced garlic to create the dressing.
Step 4
Once the potatoes are cool enough to handle, cut them into quarters (or smaller pieces if desired).
Step 5
In a large mixing bowl, combine the cooked potatoes, diced chicken, diced cucumber, diced red bell pepper, scallions, and chopped cilantro.
Step 6
Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 7
Season with salt and black pepper to taste.
Step 8
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Step 9
Serve cold or at room temperature. Enjoy your light and refreshing Pacific Rim Potato Chicken Salad!
Nutrition Facts
| Serving size | (1321.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1071.2 |
| Total Fat 22.6g | 0% |
| Saturated Fat 4.8g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 262.5mg | 0% |
| Sodium 2022.6mg | 0% |
| Total Carbohydrate 108.8g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 19.2g | |
| Protein 107.5g | 0% |
| Vitamin D 15IU | 0% |
| Calcium 170.2mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 3857.2mg | 0% |
Source of Calories