Rosemary Chicken & Potato Salad

We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.
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  • 2 small red potatoes, scrubbed well
  • 2 small Yukon Gold potatoes, scrubbed well
  • 1/2 lb boneless, skinless chicken breast
  • 1/2 cup diced red onion
  • 1 medium Empire apple, unpeeled and diced (about 3/4 cup)
  • 1/3 cup chopped celery
  • 1/2 cup cooked white beans
  • 1 tsp dried rosemary or 1 tbsp fresh rosemary
  • 1/8 tsp ground black pepper
  • Sea salt, to taste


  • 1/4 cup fresh lemon juice (about 1 1/2 lemons)
  • 1 tbsp extra-virgin olive oil
  • 2 tsp stevia powder


  1. In a medium saucepan, add potatoes and cover completely in water. Bring to a boil over high heat and cook potatoes for 15 minutes or until fork tender. Drain and let cool before cutting potatoes into bite-size pieces.
  2. In a separate medium saucepan, add chicken and cover completely in water. Set over medium-high heat and poach chicken for 15 to 20 minutes or until cooked through and no longer pink in center. Drain and let cool before cutting chicken into bite-size pieces.
  3. In a large bowl, add potatoes, chicken, onion, apple, celery, beans, rosemary, pepper and salt.
  4. Prepare vinaigrette: In a medium bowl, whisk together lemon juice, oil and stevia. Pour vinaigrette over potato-chicken mixture and stir gently to coat.

Nutrients per 2 1/2-cup serving: Calories: 441, Total Fat: 9 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 3 g, Carbs: 58 g, Fiber: 9 g, Sugars: 8 g, Protein: 35 g, Sodium: 104 mg, Cholesterol: 65 mg

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