Spanish-Style Chicken & Potato Salad with Fig Mayo

Spanish-Style Chicken & Potato Salad

with Fig Mayo

40 MIN
4 Servings
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From the Test Kitchen

The easy sauce for our Spanish-spiced chicken calls on the sweet flavor of fig, thanks to a specialty fruit spread we’re mixing with just a touch of mayo. It’s a perfect match for our potato salad dressed with creamy, zesty mustard sauce.
12 green SmartPoints® per serving
9 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

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  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Spanish-Style Chicken & Potato Salad with Fig Mayo
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Golden Or Red Potatoes
  • ½ lb Sweet Peppers
  • 1 Zucchini
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 bunch Parsley
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Mayonnaise
  • 1 Tbsp Creamy Mustard Sauce
  • 1 Tbsp Fig Spread
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
Prepare the ingredients & make the fig mayo:
1 Prepare the ingredients & make the fig mayo:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion.Peel and roughly chop 2 cloves of garlic. Combine the sliced peppers, diced onion, and chopped garlic in a bowl. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise, fig spread, and 2 teaspoons of water; season with salt and pepper. 

Cook & dress the potatoes:
2 Cook & dress the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the creamy mustard sauce; stir to coat. 

Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally,  3 to 4 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.  

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board. 

**An instant-read thermometer should register 165°F for chicken.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked vegetables to the pot of dressed potatoes; season with salt and pepper. Stir to combine. Carefully slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the fig mayo and chopped parsley. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & make the fig mayo:
1 Prepare the ingredients & make the fig mayo:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Halve, peel, and medium dice the onion.Peel and roughly chop 2 cloves of garlic. Combine the sliced peppers, diced onion, and chopped garlic in a bowl. Roughly chop the parsley leaves and stems. In a bowl, combine the mayonnaise, fig spread, and 2 teaspoons of water; season with salt and pepper. 

2 Cook & dress the potatoes:

Add the diced potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the creamy mustard sauce; stir to coat. 

Cook & dress the potatoes:
Cook the vegetables:
3 Cook the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring occasionally,  3 to 4 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.  

4 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.** Transfer to a cutting board. 

**An instant-read thermometer should register 165°F for chicken.

Cook the chicken:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked vegetables to the pot of dressed potatoes; season with salt and pepper. Stir to combine. Carefully slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Top the chicken with the fig mayo and chopped parsley. Enjoy! 

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