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Photo of Creamy Chicken and Potato Salad by WW

Creamy Chicken and Potato Salad

5 - 11
PersonalPoints™ per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
By using reduced-fat versions of old-standbys like mayonnaise and sour cream, you can turn creamy dishes into healthy meals—just like we did here.

Ingredients

Uncooked potato(es)

8 small, quartered

Cooked Canadian-style bacon

2 slice(s), chopped

Cooked boneless chicken breast(s) with skin

10 oz, skinless cooked, chopped

Reduced-fat sour cream

½ tbsp(s)

Reduced calorie mayonnaise

4 tbsp(s)

Mustard

2 tbsp(s), seeded

Chives

¼ cup(s), chopped

Instructions

  1. Preheat oven to 425ºF (220ºC). Lightly coat a nonstick baking sheet with cooking spray.
  2. Place potatoes in a microwave safe dish, cover and cook on high power for 6 minutes. Dry potatoes and place on baking sheet. Lightly coat potatoes with cooking spray and bake for 20 minutes or until golden brown.
  3. Gently toss potatoes, bacon, chicken, sour cream, mayonnaise, mustard and chives together. Combine until well-coated. Serve.

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