Low Fat Dilled Chicken and Potato Salad Recipe

Name: Low Fat Dilled Chicken and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red potatoes, scrubbed and diced small; 6 tablespoons olive oil; 2 teaspoons white wine vinegar; 1 14 lbs boneless skinless chicken breasts, cooked and cut in to small pieces; 2 tablespoons fresh dill (1 1/2 t if dried); 2 green onions, finely sliced; 2 teaspoons lemon juice; ½ teaspoon salt; 14 black pepper; cayenne pepper, dash if desired; crumbled cooked bacon, pieces (optional)

Servings: persons

2 medium red potatoes, scrubbed and diced small
6 tablespoons olive oil
2 teaspoons white wine vinegar
1 14 lbs boneless skinless chicken breasts, cooked and cut in to small pieces
2 tablespoons fresh dill (1 1/2 t if dried)
2 green onions, finely sliced
2 teaspoons lemon juice
½ teaspoon salt
14 black pepper
cayenne pepper, dash if desired
crumbled cooked bacon, pieces (optional)

1
Boil potatoes about 10 minutes drain WELL, toss with oil and vinegar while still warm.
2
let cool then refrigerate overnight to get very cold (this is a good tip for any type potato salad- prevents breaking apart when mixing ingredients).
3
Add chicken (cold of course), dill, green onions, lemon juice, salt & pepper(s), toss well to mix.
4
Refrigerate until serving time.
5
Serve how you like in an avocado half, scooped out tomato, or even a boiled bell pepper.
6
or maybe just as a side dish for a picnic of grilled meats and vegetables.
7
Garnish the top dish with crumbled bacon is if desired.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium red potatoes, scrubbed and diced small, 6 tablespoons olive oil, 2 teaspoons white wine vinegar, 1 14 lbs boneless skinless chicken breasts, cooked and cut in to small pieces, and more.

Yes, Low Fat Dilled Chicken and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Low Fat Dilled Chicken and Potato Salad

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