Chinese Chicken Salad (WW)***
by MELISSA RODRIGUEZ
serves: 4
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Weight Watchers New Complete Cookbook Page 98 (Points Value 6) |
Ingredients: |
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3/4 Cup |
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Plain Fat-Free Yogurt |
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1 Tbs |
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Creamy Peanut Butter |
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1 Tbs |
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Rice Wine Vinegar |
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1 Tsp |
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Asian (Dark) Sesame Oil |
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1 Clove |
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Garlic, Minced |
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2 Cups |
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Chicken Breast, Cooked and Cubed |
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1 1/2 Cups |
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Cellophane Noodles, Cooked |
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6 |
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Scallions, Cut into 1 in Thin Strips |
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1 |
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Red Bell Pepper, Cut Into Thin Strips |
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1 8 oz |
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Can Sliced Water Chestnuts, Drained |
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2 Cups |
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Lightly Packed Tender Watercress Sprigs or Mixed Baby Salad Greens |
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1 Tbs |
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Sesame Seeds, Toasted |
Directions: |
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1. To make dressing, whisk together yogurt, peanut butter, vinegar, oil, and garlic in large bowl until blended.
2. Add all remaining ingredients except watercress and sesame seeds to dressing; toss to coat evenly.
3. Divide watercress evenly among 4 plates. Top evenly with chicken mixtureand sprinkle with sesame seeds.
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