Best Chinese Chicken Salad With Creamy Soy Dressing Weight Watchers Recipes

Weight Watchers Chinese Chicken Salad With Creamy Soy Dressing image

Provided by xpnsve

Categories Chinese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fat-free mayonnaise
1 tablespoon low sodium soy sauce
1 teaspoon gingerroot, freshly grated
1 lb cooked boneless skinless chicken breast, thinly sliced or shredded
1/2 cup snow peas, cut in half lengthwise on a diagonal
1/2 cup sweet red pepper, diced
1/2 cup carrot, shredded
1/4 cup scallion, sliced
4 pieces bibb lettuce

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.

Nutrition Facts : Calories 230.1, Fat 5, SaturatedFat 1.3, Cholesterol 99.7, Sodium 485.4, Carbohydrate 8.3, Fiber 1.9, Sugar 4.3, Protein 36.3

Weight Watchers Chicken Salad image

Provided by xpnsve

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb uncooked boneless skinless chicken breast
1/2 cup celery, finely diced
1/3 cup dill pickles or 1/3 cup sweet gherkin, finely diced
1/4 cup reduced-calorie mayonnaise
2 tablespoons reduced-fat sour cream
2 tablespoons fresh parsley, chopped
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground

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).

Light Chinese Chicken Salad With Hoisin Vinaigrette image

Provided by Boo Chef in West Te

Categories < 30 Mins

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves, about 6 ounces each
salt & fresh ground pepper
4 teaspoons peanut or vegetable oil
1/3 cup rice vinegar
3 tablespoons hoisin sauce
1 1/2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 carrot, peeled and shredded
1/2 medium napa cabbage, sliced thin crosswise about 4 cups
1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup
1 cup bean sprouts
2 scallions, sliced thin
1 tablespoon minced fresh cilantro leaves
1 cup chow mein noodles

Steps:

Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.

Nutrition Facts : Calories 188.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.9, Sodium 373.7, Carbohydrate 11.7, Fiber 1.6, Sugar 4.2, Protein 20.2