Oriental Chicken And Rice Salad
Serves: 6
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)
Serves: 6
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
Lemon juice
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)
Calories 180
Total fat 5 g
Dietary fiber 2 g

Crunchy Tuna Salad
Serves: 4
Ingredients
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage
Cheese
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.
Calories 130
Total fat 2.5 g
Dietary fiber1 g

Chunky Chicken Salad
Serves: 8
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
Instructions:
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.
Refrigerate leftovers.

Cobb Salad Your Way
5 Points Per Serving.
Serves: 1
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)
Calories 270
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
tomato slices.

Baja Shrimp Salad
4 servings:
1 lb. cooked shrimp, thawed and drained
1 cucumber, peeled, seeded and thinly sliced
12 radishes, thinly sliced
4 scallions, sliced
1/2 cup white wine vinegar
1 Tbs. sugar
Combine all ingredients in a bowl and toss well. Chill.
Per serving:
calories 181,
fat 2.6 g
fiber 2.1 g
WW Points 3 per Serving.

Simple Southwestern Chicken Salad
4 servings.
4 boneless chicken breast halves, cooked and cubed
1-1/2 cups FF Mayonnaise
1/2 cup chopped celery
chopped fresh cilantro to taste
2 (1 ounce) packages taco seasoning mix
Directions
In a medium bowl, combine the chicken, mayonnaise,
celery, cilantro and seasoning mix. Mix well.
Cover bowl and refrigerate for 1 hour.

Asian Chicken with Peanut Slaw
Serves: 4
4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1 cup prepared Reduced Fat Oriental Sesame Salad Dressing, divided
2 cups finely shredded green cabbage
1 medium carrot, shredded
1/2 cup PLANTERS COCKTAIL Peanuts
PLACE chicken on greased grill over medium-hot coals.
Grill 4 to 6 minutes on each side or until cooked
through, turning once and brushing with 1/2 cup of the
dressing.
TOSS cabbage, carrot and peanuts with remaining 1/2 cup
dressing. Serve with chicken.

Bacon Chicken Salad
Servings: 4
1/2 cup FF Mayonnaise
1 tablespoon Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Cut-Up Cooked Chicken Or Turkey
1/3 cup Toasted Slivered Almonds Or Chopped Nuts
2 medium Stalks Celery -- Sliced
4 slices Turkey Bacon -Crisply Cooked And Crumbled
Mix mayonnaise, lemon juice, salt and pepper in medium bowl;
toss with chicken, almonds and celery.
Stir in bacon just before serving.

BBQ Ranch Salad
1/2 cup Hidden Valley® BBQ Ranch Dressing
2 cups Cubed cooked chicken
1 can 15 oz. Black beans, drained and rinsed
1 cup/11 oz. Corn, drained
1 cup Diced tomato
Chopped Lettuce *
In a medium bowl, gently combine all ingredients. Serve chilled over chopped lettuce and garnish with diced red bell pepper.
Makes 4-6 servings.
*Pasta Variation: Eliminate lettuce.
Gently toss 3 cups cooked rotelle or wagon wheel pasta with other salad ingredients.*

Pace® California Chicken Salad Tacos
Makes 12 Tacos
3/4 cup Pace® Picante Sauce
2 tbsp. lime juice
1/2 tsp. chili powder
2 cups cooked chickens, strips
3 cups shredded lettuce
12 FF flour tortillas (8")
1 medium tomato, chopped
1 cup Reduced Fat Shredded Cheddar cheese
MIX picante sauce, lime juice and chili powder in large bowl.
Add chicken and lettuce and toss until evenly coated.
rsd4rtfgserdxgv if desired, ground red pepper;
hours or overnight.
3. Just before serving, sprinkle dip with reserved crabmeat.
Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).
calories: 45
total fat: 1g
fiber: 1g

Dilly Crab Dip
1/2 cup fat-free mayonnaise or salad dressing
1/2 cup light dairy sour cream
1 cup flaked, Imitation crabmeat
1 teaspoon dried dillweed
2 teaspoons finely chopped onion or green onion
1/2 teaspoon finely shredded lime peel
1 teaspoon lime juice
Dash bottled hot pepper sauce
Dash ground red pepper (optional)
Fresh dill sprig (optional)
1. Reserve a few flakes of crabmeat for garnish; refrigerate
until ready to serve.
2. Stir together mayonnaise or salad dressing, sour cream, the
remaining flaked crabmeat, dillweed, onion, lime peel, lime
juice, hot pepper sauce, and, if desired, ground red pepper;
hours or overnight.
3. Just before serving, sprinkle dip with reserved crabmeat.
Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).
calories: 45
total fat: 1g
fiber: 1g

Outrageous Mexican Chicken Salad
6 cups Shredded lettuce
1 bag/9 oz. (about 3 cups) Tortilla chips, crushed
2 cups Cubed cooked chicken
1 can/15 1/2 oz. Kidney beans, rinsed and drained
1 1/2 cups Hidden Valley® Original Ranch® Dressing
1/2 cup/2 oz. Fat free Shredded Cheddar cheese
Tomatoes and olives, for garnish
Combine lettuce, chips, chicken, beans, dressing and cheese in large bowl.
Garnish with tomatoes and olives.
Makes up to 6 servings.