Photo of French potato and chicken salad by WW

French potato and chicken salad

Total Time
40 min
20 min
20 min
Here's a fantastic make-ahead meal that's equally delicious as a lunch, dinner or a weekend picnic. It's ready in under an hour, and can be kept refrigerated for up to three days. For an even quicker version, use a rotisserie chicken from your supermarket and discard the skin before using the white meat. The French are big fans of tarragon, and it's the perfect herb for chicken salad, giving it a bright, slight, anise flavor. Tarragon also figures in most French potato salad recipes, too, so there's no doubt it's ideal here. Serve this crunchy salad in a baguette sandwich or flatbread wrap, on a bed of salad greens, or at the center of the plate as a main dish with a cup of tomato or leek soup as a starter.


Uncooked red potato(es)

1 pound(s), small, scrubbed

Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast(s)

2 pound(s)

Uncooked green snap beans

¾ pound(s)

Uncooked celery

2 rib(s), medium, stalks, thinly sliced


4 oz, green, seedless, halved (about 1 cup)

Fresh lemon juice

¼ cup(s)

Reduced-sodium chicken broth

¼ cup(s)

Dijon mustard

1 Tbsp

Fresh tarragon

3 Tbsp, leaves, chopped

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

¼ cup(s)


  1. Bring a large pot of water to a boil over high heat; add potatoes and cook until tender when pierced with a fork, about 20 minutes. Remove potatoes from water with a slotted spoon or strainer; set potatoes aside but maintain water’s boil.
  2. Meanwhile, coat broiler rack with cooking spray; preheat broiler. Broil chicken five inches from heat, turning occasionally, until cooked through, about 10 minutes; set aside
  3. Add green beans to boiling water and blanch until crisp-tender, about 1 1/2 to 2 minutes; drain in a colander in sink.
  4. When chicken has cooled, slice into bite-size chunks; place in a large serving bowl. Slice potatoes into 1-inch chunks and cut green beans into 1-inch pieces; gently toss with chicken. Add celery and grapes.
  5. To make dressing, in a small bowl, whisk lemon juice, broth and mustard; whisk in tarragon, salt and pepper. Drizzle in oil in a slow stream, whisking all the while, until dressing turns creamy, about 1 minute. Toss salad with dressing, taking care not to break up potatoes. If desired, cover and refrigerate for up to 2 days. Yields about 1 1/2 cups per serving.