Mexican Chicken Salad Weight Watchers Recipes

LAYERED MEXICAN CHICKEN - WEIGHT WATCHERS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray. Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside. Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS

Steps:

• Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
• Spray casserole dish with Pam.
• Place breasts in casserole.
• Bake 30 minutes at 375 degrees.
• Top with salsa about 5 minutes before breasts are done.
• Top with sour cream before serving.

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.

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!

GRILLED CHICKEN SALAD--FEW WW POINTS

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!

WW 5 POINTS - MEXICAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350*F.
• Combine ingredients and pour into pie plate.
• Sprinkle taco seasoning on top.
• Cover and backe for 30 minute.
• Serves 4.