Mexican Chicken Salad Weight Watchers Recipes

WEIGHT WATCHERS MEXICAN CHICKEN BREASTS

Steps:

• Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well.
• Spray casserole dish with Pam.
• Place breasts in casserole.
• Bake 30 minutes at 375 degrees.
• Top with salsa about 5 minutes before breasts are done.
• Top with sour cream before serving.

MEXICAN CHICKEN SALAD (WEIGHT WATCHERS)

Steps:

• I used about three boneless, skinless chicken breast halves that were poached using recipezaar recipe #36944 by Dancer^. This usually takes about 20 min to poach the chicken.
• To shred the chicken, use two forks and scrape the chicken into shredded pieces.
• Put the shredded chicken in a medium bowl and add the sliced onions, and chopped cilantro. Set aside.
• 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.
• Pour the blended ingredients over the chicken mixture and toss to coat.
• 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!
• Enjoy and make often!

MEXICAN ROTISSERIE CHICKEN SALAD

Steps:

• In a large bowl combine, lime juice, salt, pepper and sour cream. Whisk until well combined. Add in chicken, corn, red pepper, onion and cilantro. Toss to coat.
• Serve on top of lettuce and garnish with chips. Serve immediately or refrigerate for up to 2 days.