Ww 5 Points Pacific Rim Potato Chicken Salad Recipes

WW 5 POINTS - PACIFIC RIM POTATO CHICKEN SALAD

Steps:

• Put potatoes in a steamer basket; set in a saucepan over 1 inch boiling water.
• Cover tightly and steam until tender when pierced with a fork, about 20 minutes.
• Spray broiler rack with nonstick spray and preheat broiler.
• Broil chicken breasts 5 inches from heat, turning frequently, until cooked through, about 10 minutes.
• Cool 5 minutes and chop coarsely.
• Cool the potatoes for 5 minutes, then cut in half.
• Place in large serving bowl with chicken.
• Add in bean sprouts, peas, radishes, and bell pepper, toss gently.
• Whisk the vinegar, oil, ginger, soy sauce, and sugar in small bowl.
• Pour over the veggies, toss again and serve at once or refrigerate for up to 1 day.
• 5 Points per serving (2 cups).

PACIFIC RIM SUMMER SALAD

Steps:

• Chill lettuce leaves and salad plates for 15 minutes.
• Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
• In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
• Assemble the salad.
• Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
• Garnish salads with fresh chopped parsley and sliced Kamata olive.

WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD

Steps:

• Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
• Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
• Yield 9 servings @ 1 cup = 4 ww pts.

WEIGHT WATCHERS FRENCH CHICKEN & POTATO SALAD

Steps:

• Bring a large pot of water to a boil over high heat, add the potatoes, and cook until tender when pierced with a fork, about 20 minutes. Remove from the water with a slotted spoon or strainer; set potatoes aside but maintain the water's boil.
• Meanwhile, spray the broiler rack with nonstick cooking spray; preheat the broiler. Broil the chicken breasts 5 inches from the heat, turning occasionally, until cooked through, about 10 minutes. Set aside.
• Add the green beans to the boiling water; blanch until crisp-tender (no more than 2 minutes), then drain in a colander set in the sink.
• When the chicken is cool enough to handle, cut it into bite-size chunks. Slice the potatoes into 1-inch chunks, cut the beans into 1-inch strips, and gently toss with the chicken. Add the celery and grapes.
• Whisk the lemon juice, broth, and mustard in a small bowl; whisk in the tarragon, salt, and pepper. Drizzle in the olive oil in a slow stream, whisking all the while, until the dressing turns creamy, about 1 minute. Toss the salad with this dressing, taking care not to break up the potatoes. If desired, cover and refrigerate for up to 2 days.