Oriental Chicken And Rice Salad
1/3 cup GREY POUPON Honey Mustard
1/4 cup oil
3 Tbsp. hoisin sauce
2 Tbsp. soy sauce
1/4 tsp. hot pepper sauce
4 cups cooked MINUTE Premium White Rice
1 lb. boneless skinless chicken breasts, grilled, cubed
3 green onions, sliced
1/2 cup PLANTERS Dry Roasted Peanuts, chopped
BLEND mustard, oil, hoisin sauce, soy sauce and hot
pepper sauce in small bowl.
MIX rice, chicken,and onion in large bowl.
Whisk mustard mixture and stir into rice mixture; toss
to coat. Refrigerate until serving time.
Stir in peanuts just before serving.
Quick Chicken Caesar Salad
Serves: 3 to 4
1 pkg. (10 oz.) salad greens
1 pkg. (6 oz.) LOUIS RICH Grilled Chicken Breast Strips
1 medium tomato, chopped
1 cup FF croutons
1 bottle (8 oz.) Fat Free Caesar Dressing
1/4 cup Fat Free Grated Parmesan Cheese
TOSS greens with chicken, tomato and croutons.
SERVE with dressing; sprinkle with cheese.
Chinese Chicken Salad (weight Watchers Magazine)
1 tb Rice wine vinegar
1 ts Canola oil
1 ts Sesame oil
1 tb Toasted sesame seeds
1/2 ts Ground ginger
3 c Shredded Cabbage
1 c Drained canned sliced water chestnuts
8 oz Cooked skinless boneless chicken breast,cut into cubes
1 oz Sliced almonds
1.In small bowl, combine vinegar, canola and sesame oil with
1 T.water; whisk in sesame seeds and ginger; set aside.
2.Mix everything together & Drizzle dressing over salad.
Sprinkle with lemon juice.
Mexican Chicken Salad
Serves: 6 (WW 4 Points Per Serving.)
1/2 cup KRAFT Mayo Fat Free Mayonnaise Dressing
1/4 cup TACO BELL HOME ORIGINALS Picante Sauce
1 clove garlic, minced
1 tsp. chili powder
3 cups chopped cooked chicken
1 cup chopped tomato
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
1/2 cup chopped onion
MIX mayo, picante sauce, garlic and chili powder in large bowl.
ADD remaining ingredients; mix lightly. Serve
with warm flour tortillas, if desired.
Nutrition (per serving)
Total fat 5 g
Dietary fiber 2 g
Crunchy Tuna Salad
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage
1 can (6 oz.) tuna in water, drained, flaked
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped onion
1/2 tsp. dill weed
1/4 tsp. pepper
MIX all ingredients.
SERVE immediately or cover and refrigerate until ready to serve.
Total fat 2.5 g
Dietary fiber1 g
Chunky Chicken Salad
1 lb Rontini,uncooked
1 c Frozen corn, cooked/drained
1/2 c Sliced celery
1/4 c Chopped onion
1 c Julienne strips Cheddar
3/4 c Fat Free Italian salad dressing
1/2 c Fat Free Mayonnaise
1/8 ts Black pepper
2 cans Chunk chicken,drained/flaked
Prepare rotini according to package directions; drain.
In large bowl, combine rotini, corn, celery, onion, and cheese.
In small bowl, blend Italian dressing, mayonnaise, and pepper.
Add to saald mixture; toss to coat.
Gently stir in chunk chicken.
Serve immediately or cover and chill.
Cobb Salad Your Way
5 Points Per Serving.
1-1/2 cups torn mixed salad greens
1/2 cup LOUIS RICH Grilled Chicken Breast Strips
1/3 cup canned corn, drained
1 small tomato, chopped
1/4 cup shredded carrot
1/2 medium green pepper, cut into strips
2 Tbsp. KRAFT LIGHT DONE RIGHT Ranch Reduced Fat Dressing
PLACE salad greens on serving platter; top with chicken
breast strips, corn, tomato, carrot and green pepper.
Serve with dressing.
Nutrition (per serving)
Total fat 11 g
Dietary fiber 6 g
Shrimp Salad Recipe
2 cups cooked shrimp, halved lengthwise and chilled
1 cup thinly sliced celery
1 tablespoon finely minced onion
1 tablespoon fresh lemon juice
1/2 cup reduced fat mayonnaise
salt and pepper to taste
Romaine lettuce or mixed greens
thinly sliced tomatoes
avocado slices, optional
cherry tomato slices, optional
In a medium bowl, mix shrimp with celery, onion, lemon juice, mayonnaise,
and salt and pepper to taste. Serve on a bed of romaine lettuce and thinly
sliced tomatoes or mixed greens. Garnish with avocado slices or cherry