Chicken Salad Ww Core Recipes

CHICKEN SALAD (WW CORE)

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

Chicken Salad (Ww Core) image

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

Ingredients

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

THAI CHICKEN NOODLE SALAD (WW CORE)

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

Thai Chicken Noodle Salad (Ww Core) image

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

Ingredients

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)

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

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

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

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

Ingredients

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

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)

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

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

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.

Ingredients

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

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Chicken Salad Ww Core Recipes

CHICKEN SALAD (WW CORE)

THAI CHICKEN NOODLE SALAD (WW CORE)

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.

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

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.

CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)

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.

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