Best Weight Watchers Chicken Salad Recipes

WEIGHT WATCHERS 4 PT CHICKEN SALAD WRAP

Steps:

• Mix the miracle whip and chicken.
• Top the mixture with lettuce.
• Season it with pepper or whatever you have a taste for, and place inside tortilla.
• Enjoy!

WEIGHT WATCHERS CHICKEN SALAD

Steps:

• Place chicken in a large saucepan and pour in enough water to cover it; set pan over high heat and bring to a boil. Boil until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch cubes.
• Transfer chicken to a large bowl and add celery, pickles, mayonnaise, sour cream, parsley, mustard, lemon juice, salt and pepper; mix until blended. Yields about 1 cup per serving.
• For a Waldorf-like chicken salad, stir in 1/3 cup of diced apples and 2 tablespoons of chopped walnuts (for a total points value of 5 per serving).

WEIGHT WATCHERS LUNCHBOX CURRIED CHICKEN PASTA SALAD

Steps:

• Put the yoghurt and mayonnaise in a bowl and stir in the korma and curry powder.
• Cook the pasta.
• Meanwhile, dice the chicken breast meat, red bell pepper, cucumber and tomatoes (if using them). Finely slice the spring onions.
• When the pasta is cooked, drain it thoroughly and pour cold water over it for a few minutes to cool it. Drain it again.
• Add the pasta, chicken and vegetables to the bowl and stir well. Season with salt and pepper if desired.
• Top with chopped fresh coriander/ cilantro (or if you like coriander as much as I do, mix some in, then sprinkle some more over the top)!

WEIGHT WATCHERS JERK CHICKEN AND SALSA SALAD 4.5 POINTS

Steps:

• preheat oven to gas mark 4. ut chicken drumsticks into a plastci freezer bag and add jerk seasoning and lime zestv and juice. close bag and massage the drumsticks to coat them
• remove drumsticks and place on a baking tray cook in oven for 320 minutes or until cooked through (juiceds shoul run clear).
• meanwhile cook the pasta accvoridng to pack instructions, drain then rinse with cold water until cool. put into bowl with salsa, corrainder and sweetcorn season with black pepper and stir to combine. serve 2 chicken drumsticks with a quarter of the salsa.

WEIGHT WATCHERS CHICKEN TACO SALAD

Steps:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
• Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
• Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
• In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.

WEIGHT WATCHERS CHICKEN SALAD MAKEOVER (4.3 POINTS)

Steps:

• Combine all ingredients except lettuce and thyme; mix well.
• Serve chicken salad on lettuce leaves. Garnish with thyme, if desired.
• Servings: 4 to 6.

WEIGHT WATCHERS CHINESE CHICKEN SALAD WITH CREAMY SOY DRESSING

Steps:

• Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
• Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat. Serve immediately in lettuce cups or cover and refrigerate up to 1 day. Yields about 1 1/4 cups per serving.

CHINESE CHICKEN SALAD WITH CREAMY SOY DRESSING WEIGHT WATCHERS

Steps:

• Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
• Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat.
• Serve immediately in lettuce cups or cover and refrigerate up to 1 day.

WEIGHT WATCHERS FRENCH CHICKEN & POTATO SALAD

Steps:

• Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
• Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
• Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
• When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
• Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.

WEIGHT WATCHERS CHICKEN WALDORF SALAD

Steps:

• Mix mayonnaise, sour cream, lemon juice, salt and pepper in small bowl.
• Mix chicken, apples, celery and walnuts in a large bowl. Add mayonnaise dressing and parsley; toss to mix. Arrange on lettuce leaves and serve at once.

WEIGHT WATCHERS BISTRO CHICKEN SALAD

Steps:

• Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken and cook until browned on the outside and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board; let rest about 5 minutes. Cut the chicken, on the diagonal, into ¼-inch-thick slices.
• Meanwhile, combine the bread, grape and yellow pear tomatoes, cucumber, basil, and olives in a large bowl. Drizzle with the vinegar and oil; toss well to coat. Stir in the chicken and serve at once.