Chicken Salad Ww Core Food

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CHICKEN SALAD



Chicken Salad image

We might have lightened up this classic sandwich filling, but we kept its traditional creamy consistency by using reduced-calorie mayonnaise and sour cream for the dressing. Finely diced chopped celery offers crunch and dill pickles give it zing. With this versatile recipe, you could also customize it by adding other vegetables like finely chopped red bell pepper or onion. Or you can opt to turn it into "wrap" by spooning into crisp romaine lettuce leaves or use it as a stuffing for celery sticks. This recipe serves six so if you have leftovers enjoy it for lunch the next day.

Categories     Lunch

Time 10m

Yield 6 servings

Number Of Ingredients 10

0.75 pound(s) Cooked skinless boneless chicken breast(s) cut into bite-sized pieces
0.5 cup(s) Uncooked celery finely diced
0.333 cup(s) Unsweetened dill pickle(s) or sweet gherkins, finely diced
0.25 cup(s) Reduced calorie mayonnaise
2 Tbsp Reduced-fat sour cream
2 Tbsp Fresh parsley fresh, chopped
1 tsp Dijon mustard
1 tsp Fresh lemon juice
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground

Steps:

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

Nutrition Facts : Calories 77 kcal

SOUTHWESTERN CHICKEN SKILLET (WW CORE)



Southwestern Chicken Skillet (Ww Core) image

One sixth of this recipe is 8 Weight Watchers points and contains 28g whole grains. All of the ingredients are Core. This was adapted from a recipe on the back of a Minute Rice box.

Provided by South Carolina Girl

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1 lb boneless skinless chicken breast half (4 small)
2 cups water
1 cup thick & chunky salsa
10 ounces frozen corn (about 2 cups)
2 cups brown rice, uncooked (Minute Rice's brown rice)
1/4 cup fat-free cheddar cheese, shredded

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.

Nutrition Facts : Calories 581.7, Fat 9.7, SaturatedFat 1.7, Cholesterol 72.6, Sodium 532.3, Carbohydrate 90.3, Fiber 6, Sugar 2.8, Protein 34.6

BASIC CHICKEN SALAD



Basic Chicken Salad image

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Provided by Jackie M.

Categories     Salad

Time 10m

Yield 2

Number Of Ingredients 6

½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Steps:

  • Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
  • In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g

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



Chicken Salad With Fennel, Orange and Olives (Ww Core) image

An adaptation of a Cooking Light recipe. This is light and refreshing with a pleasing contrast between the sweetness of the orange and dressing, the licorice flavor of the fennel and the saltiness of the olives. Perfect for lunch or brunch. Since there is no dairy involved, this salad travels well.

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 1/2 cups thinly sliced fennel bulbs (1 small bulb or 1/2 large bulb)
1/4 small red onion, cut into thin half moon slices
1 large navel orange (see prep note below)
1 cup cooked boneless skinless chicken breast (cubed or shredded)
6 kalamata olives, pitted and thinly sliced
1 1/2 tablespoons minced fennel leaves
1 1/2 tablespoons white wine vinegar or 1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon water
1/2 teaspoon Splenda sugar substitute or 1/2 teaspoon sugar
1 teaspoon extra virgin olive oil
1 pinch black pepper

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.

Nutrition Facts : Calories 208.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 59.5, Sodium 201.9, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 23.4

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)



Crock Pot Chicken Casablanca (Ww Flex and Almost Core) image

I found this recipe on a Weight Watchers related website and knew I had to try it. The only non Core ingredient are 4 tablespoons of currants which spread over the entire dish are just 2 points or 1/2 point per serving. For Flex this is 7 points per serving.

Provided by justcallmetoni

Categories     One Dish Meal

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
2 large onions, thinly sliced
2 teaspoons fresh ginger, grated
3 garlic cloves, minced
2 1/4 lbs boneless skinless chicken breasts
4 large carrots, sliced about 1/4 inch thick (or less)
2 large sweet potatoes, peeled and diced or 2 large potatoes, peeled and diced in 1 to 1 1/2 inch chunks
4 tablespoons currants (if Core must count points) or 4 tablespoons raisins (if Core must count points)
1 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon pepper
3/4-1 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 (14 1/2 ounce) cans diced tomatoes
3 medium zucchini, sliced 1 inch thick
1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped

Steps:

  • Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
  • Brown chicken in same pan over medium heat. Reserve in skillet.
  • Add carrots, potatoes to crock pot.
  • Place chicken on top of veggies.
  • Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
  • If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
  • Add zucchini to the top.
  • Cover and cook on HIGH for 4 to 6 hours.
  • Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
  • Serve over cooked rice or couscous.

THAI CHICKEN NOODLE SALAD (WW CORE)



Thai Chicken Noodle Salad (Ww Core) image

This was listed as a "Quick Meal" on WW site. It is so easy and makes a great light summer meal. Please be sure to use fresh ingredients, it makes all the difference! Great use for leftover chicken. According to WW, this makes one serving, I always have enough for two.

Provided by cylee

Categories     One Dish Meal

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 10

1/4 cup broccoli
1/4 cup sweet red pepper
4 ounces cooked boneless skinless chicken breasts
1 cup cooked whole wheat spaghetti
2 tablespoons low-sodium teriyaki sauce
1 teaspoon canola oil
1 tablespoon lime juice (FRESH)
1 tablespoon cilantro (FRESH)
1 tablespoon basil (FRESH)
1/2 teaspoon crushed red pepper flakes (or to taste)

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.

Nutrition Facts : Calories 425.4, Fat 9.6, SaturatedFat 1.6, Cholesterol 97.1, Sodium 98.2, Carbohydrate 42.6, Fiber 7.9, Sugar 3.5, Protein 44.1

WW SOUTHWESTERN CHICKEN-BEAN SALAD



Ww Southwestern Chicken-Bean Salad image

This is a recipe from Weight Watchers. It's great in the summer and can be made up very quickly. The refreshing taste of the mexican flavors with the cilantro and lime will really excite your taste buds.

Provided by Mary K. W.

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium scallions, chopped
1/2 medium sweet red pepper, chopped
1/2 medium bell pepper, chopped
1 (15 ounce) can black beans, rinsed and drained
2 ears corn on the cob, kernels removed
2 tablespoons fresh lime juice
1 tablespoon corn oil
8 ounces skinless chicken breasts, cooked and chopped
2 tablespoons reduced-sodium taco seasoning mix
4 tablespoons fresh cilantro, chopped
4 tablespoons nonfat sour cream

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.

Nutrition Facts : Calories 267.1, Fat 3.9, SaturatedFat 0.8, Cholesterol 39.6, Sodium 87.4, Carbohydrate 38.1, Fiber 9.2, Sugar 4.8, Protein 22.7

CHICKEN SALAD (WW CORE)



Chicken Salad (Ww Core) image

This is a simple chicken salad adapted from "Chicken and Apple 'Clams' " in Pillsbury's Good for You cookbook. One small serving (1/6 recipe) is 1 Weight Watchers point. If I have plain yogurt on hand, I use yogurt instead of half of the mayonnaise. I also add celery if I have it. Neither one of these affects the points. You can add nuts or other ingredients to dress it up however you want. I eat this by itself, on top of spinach leaves, or in a pita bread. I use Tyson's Oven Roasted Diced Chicken Breast (in the lunch meat area); one package is 6 ounces.

Provided by South Carolina Girl

Categories     Chicken Breast

Time 5m

Yield 3-6 serving(s)

Number Of Ingredients 4

6 ounces cooked chicken breasts, diced
138 g apples
120 g grapes
6 tablespoons fat-free mayonnaise

Steps:

  • Mix all ingredients.
  • Serve.

Nutrition Facts : Calories 195.3, Fat 5.5, SaturatedFat 1.4, Cholesterol 50.8, Sodium 281.7, Carbohydrate 20.1, Fiber 2.5, Sugar 15.1, Protein 17.4

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