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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Low Fat Dilled Chicken and Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions