Warm chicken salad - 4 points
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked chicken breast; shredded |
| ¼ | cup | Sliced mushrooms |
| 1 | cup | Sweet red peppers; diced |
| ¼ | cup | Fat-free mayonnaise |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Green onion; minced |
| 1 | teaspoon | Herbal salt substitute |
| ½ | cup | Low-fat mozzarella cheese; shredded |
| 2 | cups | Lettuce; shredded |
Directions
In a large bowl, mix the chicken, mushrooms, peppers, mayonnaise, lemon juice, green and herbal blend. Coat a small baking sheet with nonstick spray. Form the chicken mixture into 2 flat patties. Place on the sheet.
Sprinkle the chicken mixture with the mozzarella. Place in the broiler, and broil about 4 inches from the heat until the cheese has melted and the chicken is warmed through, about 5 minutes. Place th lettuce on 2 dinner plates. Top with the hot chicken mixture and garnish with the lemon slices.
Serves 2. Per serving: 181 calories, 5⅒ g fat, 25% CFF, 50.9 mg cholesterol, 467 mg sodium, 1.7 g dietary fiber WW points - 4. Variation: For Warm Turkey Salad, use turkey breasr instead of the chicken and replace the sweet red pepper with an equal quantity of diced tomatoes and cucumbers. Use reduce-hat Cheddar cheese instead of the mozzarella. Quick & Healthy Cooking, August '94 MC formatting by bobbi744@... ICQ# 12099532 Recipe by: Quick & Healthy Cooking, August '94 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Jun 11, 1999, converted by MM_Buster v2.0l.