5 Healthy Potato and Chicken Salad Recipes

1. Classic Chicken and Potato Salad

Servings: 4
Calories per serving: ~300

Ingredients:

• 2 cups small red potatoes, boiled and diced

• 2 cups cooked chicken breast, diced or shredded

• 1/2 cup plain Greek yogurt

• 1 tbsp olive oil

• 1 tsp Dijon mustard

• 2 green onions, thinly sliced

• 1/4 cup fresh parsley, chopped

• Salt and pepper to taste

Instructions:

1. Boil red potatoes until fork-tender (about 10–12 minutes). Let cool and dice.

2. In a large bowl, mix Greek yogurt, olive oil, Dijon mustard, salt, and pepper.

3. Add potatoes, chicken, green onions, and parsley to the bowl. Toss to combine.

4. Serve immediately or refrigerate for up to 3 days.

2. Lemon Herb Chicken and Sweet Potato Salad

Servings: 4
Calories per serving: ~320

Ingredients:

• 2 medium sweet potatoes, diced

• 2 cups cooked chicken breast, diced

• 1/4 cup olive oil

• 1 tbsp lemon juice

• 1 tsp dried oregano

• 1/2 tsp garlic powder

• 1 cup arugula or spinach

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss sweet potato cubes with 1 tbsp olive oil, garlic powder, salt, and pepper. Roast for 20–25 minutes, flipping halfway.

2. In a bowl, whisk olive oil, lemon juice, oregano, salt, and pepper to make the dressing.

3. Combine roasted sweet potatoes, chicken, and arugula. Drizzle with dressing and toss gently.

4. Serve immediately or refrigerate for up to 3 days.

3. Warm Chicken and Potato Salad with Honey Mustard Dressing

Servings: 4
Calories per serving: ~350

Ingredients:

• 2 cups baby potatoes, halved

• 2 cups cooked chicken breast, diced

• 1/4 cup olive oil

• 1 tbsp Dijon mustard

• 1 tsp honey

• 1 tbsp apple cider vinegar

• 1/2 cup celery, diced

• 1/4 cup fresh dill, chopped

• Salt and pepper to taste

Instructions:

1. Boil baby potatoes until tender (about 10 minutes). Drain and set aside.

2. In a small bowl, whisk olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper.

3. Combine potatoes, chicken, celery, and dill in a large bowl. Drizzle with the dressing and toss while warm.

4. Serve warm or refrigerate for up to 3 days.

4. Avocado Chicken Potato Salad

Servings: 4
Calories per serving: ~330

Ingredients:

• 2 cups Yukon Gold potatoes, boiled and diced

• 2 cups cooked chicken breast, shredded

• 1 ripe avocado, mashed

• 1/4 cup plain Greek yogurt

• 1 tsp lime juice

• 1/4 tsp garlic powder

• 1/4 cup fresh cilantro, chopped

• Salt and pepper to taste

Instructions:

1. Boil Yukon Gold potatoes until fork-tender (10–12 minutes). Cool and dice.

2. In a bowl, mash avocado and mix with Greek yogurt, lime juice, garlic powder, salt, and pepper.

3. Add potatoes, chicken, and cilantro to the avocado mixture. Toss to coat evenly.

4. Serve chilled or at room temperature. Store in the fridge for up to 2 days.

5. Mediterranean Chicken and Potato Salad

Servings: 4
Calories per serving: ~340

Ingredients:

• 2 cups small red potatoes, boiled and halved

• 2 cups cooked chicken breast, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup Kalamata olives, sliced

• 1/4 cup crumbled feta cheese

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tsp dried oregano

• Salt and pepper to taste

Instructions:

1. Boil red potatoes until tender (10–12 minutes). Cool and halve.

2. In a large bowl, combine potatoes, chicken, cherry tomatoes, olives, and feta.

3. Whisk olive oil, red wine vinegar, oregano, salt, and pepper. Drizzle over the salad and toss.

4. Serve immediately or refrigerate for up to 3 days.