Chicken Salad Ww Core Recipes

CHICKEN SALAD

Steps:

• Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.

CHICKEN SALAD

Steps:

• Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.

THAI CHICKEN NOODLE SALAD (WW CORE)

Steps:

• Fill medium saucepan with water and bring to a boil.
• Add broccoli and peppers. When water returns to boil, remove from heat, drain and refresh veggies under cold water.
• Mix remaining ingredients well and toss with
• This salad is good served either warm or cold. Even better the next day! Sometimes I add some chopped pineapple for a slightly different flavor.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.

CHICKEN SALAD WITH FENNEL, ORANGE AND OLIVES (WW CORE)

Steps:

• Prepare the dressing by whisking all ingredients together in a small bowl. Reserve.
• To prepare the salad:.
• Slice the fennel bulb in half lengthwise. Cut the bulb halves into very thin slices, 1/8 inch thick or less, until you have the suggested amount. Repeat with the red onion.
• To make the orange segments, use a sharp knife trim the bottom of the orange just enough to create a stable base. Cut the peel off the orange just trimming off the peel and membrane. Cut the orange in half. Take the blade end run it against the membrane of each segment to separate each segment. Add segments to the fennel.
• Peel orange, and cut in half lengthwise. Cut orange halves horizontally into slices. Combine orange and remaining ingredients in a large bowl, and toss well.
• Dice the chicken breast into 1/2 inch cubes or shred into pieces. Add to the salad along with the olives.
• Toss dressing into the salad and let sit for 10 minutes and serve. This can be made up to 12 hours in advance and kept in the icebox.

MEXICAN CHICKEN SALAD (WEIGHT WATCHERS)

Steps:

• I used about three boneless, skinless chicken breast halves that were poached using recipezaar recipe #36944 by Dancer^. This usually takes about 20 min to poach the chicken.
• To shred the chicken, use two forks and scrape the chicken into shredded pieces.
• Put the shredded chicken in a medium bowl and add the sliced onions, and chopped cilantro. Set aside.
• Put remaining ingredients - except vinegar (chipotle peppers or the 1/2 jalepeno, garlic, lemon juice, olive oil and water) in a blender or bowl of a mini food processor and blend until smooth.
• Pour the blended ingredients over the chicken mixture and toss to coat.
• Add vinegar if necessary - to taste. I will sometimes add some thinly sliced scallions. Can also add some salt and pepper or other seasonings to taste. Sometimes if the shredding of the chicken yields too much, I just add a little more oil and some vinegar to help expand the flavor. This makes a good chicken salad wrap (have to count the wrap as points on weight watchers), and is good the next day too! I usually just eat this as is, or on top of a salad!
• Enjoy and make often!

CHICKEN SALAD (WW CORE)

Steps:

• Mix all ingredients.
• Serve.