Ww 3 Points Grilled Chicken And Key Lime Salsa Recipes

WW 3 POINTS - GRILLED CHICKEN AND KEY LIME SALSA

Steps:

• Combine Worcestershire sauce, 3 tablespoons of lime juice and chicken in a ziptop plastic bag.
• Refrigerate up to 4 hours.
• Meanwhile, combine remaining ingredients in a medium bowl to make salsa.
• Refrigerate for a minimum of 1 hour.
• Preheat grill or broiler.
• Grill or broil chicken until cooked through, about 4 to 5 minutes per side.
• Serve chicken with salsa.

GRILLED CHICKEN WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

WW 3 POINTS - SUPER SANDWICH STUFFED WITH CHICKEN SALAD

Steps:

• Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
• Stir in grapes, celery, carrots, scallions and chopped walnuts.
• Cover and chill until ready to serve.
• Place about 3 romaine lettuce leaves in each pita half.
• Add about 1/2 cup of chicken salad mixture.
• 3 Points per serving.

FRESH KEY LIME SALSA

Steps:

• In a medium size glass bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, garlic, sugar, and salt and pepper.
• Combine well.
• Add in the juice.
• Cover and refrigerate for 3-4 hours before serving.
• Serve with fresh tortilla chips.

BLUEBERRY LIME SALSA

Steps:

• Preheat the broiler. Place the jalapeno under the broiler and char on all sides. Remove, place in a brown paper bag, close and set aside.
• In the bowl of a food processor, combine 2 cups of the blueberries, the onion and red pepper. Process until the mixture is coarsely chopped. Transfer to a bowl and add the lime juice and salt and stir to combine. Set aside.
• Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim the stem and peel off the skin of the jalapeno. Slice it in half, remove and discard the seeds (unless you like your salsa really hot), and finely chop the jalapeno.
• Add the jalapeno to the blueberry mixture, along with the basil, cilantro, the remaining 1/2 cup blueberries, the oil, ginger and several turns of the pepper mill, and stir well to combine.
• Set aside for about 1 hour to allow the flavors to blend.