Asian Chicken and Mandarin Orange Salad
Kimberly O'Neill
ingredients
- 1 (3/4-lb) cooked rotisserie chicken breast, skin and bones removed and meat sliced
- 50 sprays (scant 1 1/2 tsp) “Spritzer-style” Asian sesame-ginger vinaigrette dressing
- 1 (5-oz) bag spring salad mix
- 1 (15-oz) jar refrigerated fresh peeled and sections mandarin oranges, drained
- 1 large cucumber, peeled and sliced
directions
- 1
1. Spray the chicken 10 times with the dressing. Heat a medium nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until heated through, about 2 minutes.
- 2
2. Transfer the chicken to a large bowl and add the salad mix, oranges and cucumber. Spray the salad 40 more times with the dressing, tossing with tongs until lightly coated. Serve at once.
notes
Serving Size: 3 c Points: 4
Source: Weight Watchers
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