Weight Watchers Bistro Chicken Salad Recipes

CHICKEN SALAD

Steps:

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

WEIGHT WATCHER'S CHICKEN SALAD RECIPE - (4.3/5)

Steps:

• In a bowl add the cooked chicken, apple, grapes, almonds, cranberries, salt and pepper, and garlic powder. Mix everything together and serve over lettuce or make a sandwich with it. 4 points plus a servings. Makes 5 servings

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 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.

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.

WW SOUTHWESTERN CHICKEN-BEAN SALAD

Steps:

• Combine scallions, peppers, beans and corn in large bowl; toss until well mixed.
• Add lime juice and oil to bean mixture; toss to coat.
• Add chicken, taco seasoning and cilantro; toss.
• Top with sour cream and serve.

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.