Healthy Eat Week, Day 4

Friday, March 30, 2012

I'm not even going to lie to you guys....I've had a bad food day today.  I tried to stay strong, but not alway easy.  So tonight, I'm making something light, to hopefully make me feel like I've made up for my bad self today!   I'm sure we all know that means....SALAD TIME!  But we aren't going to be making you're typical boring house salad.  When I found this salad, I thought I was still cheating.  So grab your aprons and hold on to your chef hats...cause we're gunna get cookin' up something good...and light!

Curried Chicken Salad

1 pound skinless, boneless chicken breast
1/4 cup fat free italian dressing
1 1/2 tsp curry powder
1 (6-ounce) bag baby lettuce
1 cup red grapes, halved

Cut chicken into 3/4-inch pieces.  Spray medium nonstick skillet with nonstick spray and set over medium-high heat.  Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper and cook, turning occasionally, until cooked though, about 8 minutes. 

Meanwhile, combine dressing and curry powder in large bowl.  Add lettuce, grapes and cooked chicken.

Serves 4 - 4 PointsPlus by WeightWatchers

FYI - Toasting the curry powder before adding it to the dressing will intensify its flavor.  Heat a small dry pan over medium heat just until hot; add the curry powder and stir just until fragrant, about 20 seconds.  Immediatley transfer the curry to a plate to cool. 

Also, if you have extra - stuffing this salad on a whole wheat tortillas adds for a great lunch the next day! 

Recipe from "WeightWatchers' PointPlus Just 5-125 recipes with 5 ingredients"


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