In a skillet over medium-high heat, brown the chicken in the oil until cooked through, about 5 minutes per side. Season with salt and pepper. Set aside on a plate and let cool slightly. Cover with plastic wrap and refrigerate until chilled. Slice thinly and set aside.
Place the potatoes in a pot of cold salted water. Bring to a boil and cook until tender. Drain and plunge into ice water until cool enough to handle. Drain and cut into quarters.
In a salad bowl, toss the chicken, potatoes and remaining ingredients.
In a bowl, whisk together all the ingredients. Season with salt and pepper.
Just before serving, toss the salad with the dressing and adjust the seasoning.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.