Best Grilled Chicken Salad Few Ww Points Recipes

Grilled Chicken Salad--Few Ww Points image

Provided by yumyumum

Time 5h

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs boneless skinless chicken breasts
1 (12 -16 ounce) bottle fat-free Italian salad dressing
1 (12 -16 ounce) bottle fat free peppercorn ranch dressing
1 (16 ounce) bag frozen broccoli carrots cauliflower mix
1 spaghetti squash

Steps:

Marinate the chicken in the italian salad dressing for at least 4 hours.
Grill or broil the chicken until done.
Cut up into bite size pieces.
Cook the spaghetti squash in either the microwave or a pot of boiling water.
Scrape out the spaghetti into a large bowl.
Microwave the broccoli, cauliflower and carrot mix until crisp tender, you don't want to lose ll your nutrition!
When everything is cooked put it in the bowl with the squash and toss it with the peppercorn ranch dressing.
Don't be skimpy with the dressing, mix it all together and enjoy!
Be happy with yourself this is a great nutritious meal!

Nutrition Facts : Calories 227.2, Fat 2.9, SaturatedFat 0.8, Cholesterol 100.5, Sodium 1070.9, Carbohydrate 7.4, Fiber 0.5, Sugar 7.5, Protein 40.1

Ww 7 Points - Grilled Chicken and Pecan Salad image

Provided by mariposa13

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 (1/4 lb) skinless chicken breast half
1/2 cup apple cider
1 tablespoon cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon chopped fresh thyme
1 tablespoon walnut oil
2 cups torn arugula, rinsed and dried
1 1/2 cups mixed salad greens
1 cup thinly sliced Belgian endive
1 granny smith apple, cored and thinly sliced
1/4 cup pecans, toasted

Steps:

Spray grill or broiler rack with nonstick spray.
Prepare grill or preheat broiler.
Grill/broil chicken 5 inches from heat, turning occasionally until cooked through.
Let cool, thinly slice on diagonal.
Bring cider to boil in small saucepan and cook until reduced by two-thirds.
Transfer cider to a bowl, add the vinegar, Worcestershire sauce, hot pepper sauce, and thyme.
Gradually whisk in the oil.
Combine arugula, mixed greens, and endive in large bowl.
Add apple and half the dressing, gently toss to coat.
Top with chicken and pecans.
Drizzle chicken with remaining dressing and serve.

Nutrition Facts : Calories 226, Fat 9.9, SaturatedFat 1.1, Cholesterol 65.8, Sodium 102.2, Carbohydrate 6.7, Fiber 2, Sugar 4.2, Protein 27.3