Grilled Chicken Salad Few Ww Points Recipes

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GRILLED CHICKEN SALAD--FEW WW POINTS



Grilled Chicken Salad--Few Ww Points image

This is a great way to enjoy a barbecue without the guilt of loads of points to calculate in your daily weight watcher journal. I usually have to make extra when my son's around he loves it. Sometimes I use angel hair pasta instead of the spaghetti squash. The prep time includes marinating and cooking time. I hope you enjoy it as much as we do....hot or cold!

Provided by yumyumum

Categories     Chicken Breast

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



Ww 7 Points - Grilled Chicken and Pecan Salad image

Make and share this Ww 7 Points - Grilled Chicken and Pecan Salad recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

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

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