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Chinese Chicken Salad (WW)***
by MELISSA RODRIGUEZ
serves: 4
  Weight Watchers New Complete Cookbook Page 98 (Points Value 6)
Ingredients:
  3/4 Cup   Plain Fat-Free Yogurt
  1 Tbs   Creamy Peanut Butter
  1 Tbs   Rice Wine Vinegar
  1 Tsp   Asian (Dark) Sesame Oil
  1 Clove   Garlic, Minced
  2 Cups   Chicken Breast, Cooked and Cubed
  1 1/2 Cups   Cellophane Noodles, Cooked
  6   Scallions, Cut into 1 in Thin Strips
  1   Red Bell Pepper, Cut Into Thin Strips
  1 8 oz   Can Sliced Water Chestnuts, Drained
  2 Cups   Lightly Packed Tender Watercress Sprigs or Mixed Baby Salad Greens
  1 Tbs   Sesame Seeds, Toasted
Directions:
  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.