Mexican Chicken Salad (Weight Watchers) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It is for the core plan but can be adapted to the flex - just count the points. It is very easy and tastes great. I add this on top of a salad for lunch or with dijon-roasted potatoes for dinner. Even my husband likes it. Ingredients:
12 ounces boneless skinless chicken breasts, shredded (about three half pieces) |
1 medium red onion, sliced into thin half moons |
1/4 cup fresh cilantro, chopped |
1 tablespoon chipotle chile in adobo (or 1/2 fresh jalepeno) |
1 small garlic clove (or equivalent prepared minced garlic) |
3 tablespoons fresh lemon juice |
2 teaspoons olive oil |
1 tablespoon water |
1 -2 teaspoon white vinegar (optional) |
1 scallion, thinly sliced (optional) |
Directions:
1. I used about three boneless, skinless chicken breast halves that were poached using recipezaar Poached Chicken by Dancer^. This usually takes about 20 min to poach the chicken.
2. To shred the chicken, use two forks and scrape the chicken into shredded pieces.
3. Put the shredded chicken in a medium bowl and add the sliced onions, and chopped cilantro. Set aside.
4. Put remaining ingredients - except vinegar (chipotle peppers or the 1/2 jalepeno, garlic, lemon juice, olive oil and water) in a blender or bowl of a mini food processor and blend until smooth.
5. Pour the blended ingredients over the chicken mixture and toss to coat.
6. Add vinegar if necessary - to taste. I will sometimes add some thinly sliced scallions. Can also add some salt and pepper or other seasonings to taste. Sometimes if the shredding of the chicken yields too much, I just add a little more oil and some vinegar to help expand the flavor. This makes a good chicken salad wrap (have to count the wrap as points on weight watchers), and is good the next day too! I usually just eat this as is, or on top of a salad!
7. Enjoy and make often!
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