Weight Watchers Skinny Version of Chili's Caribbean Chicken Salad
Author: DeeDeeDoes
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
4 Boneless Skinless Chicken Breasts
⅓ Cup Each of Ken's Lite Asian Dressing + Teriyaki Sauce
1 Cup of Trader Joe's or Store Bought Pico de Gallo
2 Bags of Salad Mix OR 2 Cups Each of Chopped Iceberg + Romaine Lettuce
½ Cup Each of Water or Juice Packed Mandarin Oranges + Pineapple Slices or Chunks, Drained
½ Cup Ocean Spray Reduced Sugar Dried Cranberries
1 Cup of Chopped Red Bell Peppers, Optional
4 Scallions, Diced
Vegetable Cooking Spray
Honey Lime Dressing
¼ Cup Each of Dijon Mustard + Nature's Hollow Honey Substitute
1.5 Tablespoons of Swerve Sugar Substitute
1 Teaspoon of Pure Sesame Oil
1.5 Tablespoons Each of Lime Juice + Apple Cider Vinegar
Instructions
Combine the chicken, Lite Asian Dressing and Teriyaki Sauce together in a plastic bag or bowl. Marinate for 2 hours.
Combine the ingredients for the Honey Lime Dressing together and whisk to combine.Refrigerate until serving.
To cook the chicken you can either grill, broil or cook on a stovetop in a grill pan. If you cook on the stove, spray grill pan with vegetable cooking spray and heat over high heat. Either way you cook the chicken, cook about 6 minutes on each side until cooked through and no longer pink. Set aside, cover and keep warm.
Divide the lettuce and red pepper (if using) among 4 bowls. Next, divide the Pico de Gallo, pineapple, oranges and dried cranberries among 4 bowls on top of the lettuce.
Slice the chicken and divide evenly among the bowls. Sprinkle scallions on top evenly. Dispense the dressing among the 4 bowls evenly.
This makes 4 massive servings. Each serving is 6 Points. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/copycat-chilis-caribbean-chicken-salad-high-protein-dinner-chicken-breast-recipes/