Rosemary Chicken & Potato Salad with Sweet Lemon Vinaigrette

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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Prep Time
10 min
Cook Time
20 min
30 min


  • 2 small red potatoes, scrubbed well

  • 2 small Yukon Gold potatoes, scrubbed well

  • ½ lb boneless, skinless chicken breast

  • ½ cup diced red onion 

  • 1 medium Empire apple, unpeeled and diced (about ¾ cup)

  • 1/3 cup chopped celery

  • ½ cup cooked white beans 

  • 1 tsp dried rosemary or 1 tbsp fresh rosemary

  • 1 /8 tsp ground black

  • Sea salt, to taste


  • ¼ cup fresh lemon juice (about 1½ 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.

Nutrition Information

  • Serving Size 2½ cups
  • Calories 441
  • Carbohydrate Content 58 g
  • Cholesterol Content 65 mg
  • Fat Content 9 g
  • Fiber Content 9 g
  • Protein Content 35 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 104 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 4 g
  • Polyunsaturated Fat Content 3 g

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