WW Chicken Salad Recipe

Ingredients:

• 2 cups cooked, shredded or chopped chicken breast (skinless, boneless)
• 1/2 cup plain non-fat Greek yogurt (for a creamy base)
• 2 tbsp light mayonnaise (or fat-free for even fewer points)
• 1 tbsp Dijon mustard (optional for a little tang)
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped apples (for sweetness and crunch)
• 1/4 cup grapes, halved (optional, but adds a great sweetness)
• 1 tbsp fresh parsley (or dill for a different flavor)
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Lettuce leaves (optional, for serving or as wraps)

Instructions:

1. Prepare the chicken: If you haven’t already cooked the chicken, you can quickly cook chicken breasts by boiling, baking, or pan-searing. Once cooked, shred or chop the chicken into bite-sized pieces. Using leftover cooked chicken is a great time-saver for this recipe.
2. Make the dressing: In a medium-sized bowl, combine the plain Greek yogurt, light mayonnaise, Dijon mustard (if using), garlic powder, and a pinch of salt and pepper. Stir until smooth and creamy. This creates the base of your dressing while keeping the calories and WW points low.
3. Add vegetables and fruits: To the bowl with the dressing, add the diced celery, red onion, chopped apples, and halved grapes (if using). These ingredients add crunch, sweetness, and freshness to the salad. The apples and grapes provide a refreshing contrast to the savory chicken.
4. Combine the chicken: Add the cooked, shredded chicken to the bowl with the dressing and veggies. Gently toss everything together until the chicken is evenly coated with the dressing and the ingredients are well mixed. Taste and adjust seasoning with salt, pepper, or extra herbs as needed.
5. Serve: Serve the chicken salad immediately on its own, over a bed of greens, or use large lettuce leaves to make wraps. You can also serve it with whole-grain crackers, or stuff it into a pita for a lighter sandwich option.

Nutritional Information (per serving):

This recipe makes about 4 servings, and each serving is typically around:

• Calories: ~250–300 calories
• WW Points: 3-4 points per serving (depending on the type of mayonnaise and the specific ingredients you use)
• Protein: 25–30g (thanks to the chicken and Greek yogurt)
• Carbs: 10–12g (depending on fruit choices like grapes and apples)
• Fat: 5–8g (due to the mayo and Greek yogurt)

WW Tips:

• Lower the points: To lower the points even further, you can reduce the amount of mayo used or opt for fat-free mayo. Using more Greek yogurt and less mayo will keep it creamy but with fewer points.
• Add-ins: Feel free to add other ingredients like chopped cucumber, shredded carrots, or even diced avocado (though keep an eye on the portion of avocado, as it can add points). You could also add some nuts or seeds for crunch, but just be mindful of portion sizes, as they can increase the points.
• Meal Prep: This chicken salad works wonderfully for meal prep. Make a batch and store it in the refrigerator for 3–4 days. It can be eaten on its own, with whole wheat crackers, or as a filling for wraps or sandwiches.

Serving Suggestions:

• Lettuce wraps: Use large lettuce leaves (like romaine or butter lettuce) to make wraps, which are great for a low-carb, light meal.
• Salad base: Serve the chicken salad over a bed of mixed greens, arugula, or spinach to create a more substantial salad.
• On a sandwich or in a pita: For a more filling option, place the chicken salad between two slices of whole-grain bread or inside a whole-wheat pita pocket.