Weight Watchers Skinny Version of Chili's Caribbean Chicken Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. Combine the chicken, Lite Asian Dressing and Teriyaki Sauce together in a plastic bag or bowl. Marinate for 2 hours.
  2. Combine the ingredients for the Honey Lime Dressing together and whisk to combine.Refrigerate until serving.
  3. 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.
  4. 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.
  5. Slice the chicken and divide evenly among the bowls. Sprinkle scallions on top evenly. Dispense the dressing among the 4 bowls evenly.
  6. This makes 4 servings at 7 Points.
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-skinny-version-chilis-caribbean-chicken-salad/