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WW Chicken Salad with Bell Pepper Dressing by jewels

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  • WW Chicken Salad with Bell Pepper Dressing by jewels

    WW Chicken Salad with Bell Pepper Dressing

    3/4 pounds chicken breasts, pounded thin
    3 garlic cloves, crushed
    2 red bell peppers seeded and sliced
    1 onion sliced
    2 tbs. olive oil
    1/4 cup chicken broth
    1/4 cup water
    1 TBLS. Red wine vinegar
    1/4 tsp pepper
    1/4 tsp salt
    3 cups torn red leaf lettuce
    3 cups torn arugula

    1. Place chicken on a plate and rub with 1 tsp of garlic. Refridgerate, covered for atleast 1 hour.

    2. Preheat oven to 400. To prepare dressing, in a large 2 quart casserole dish combine the red bell pepper, remaining garlic and olive oil. Roast for 25 minutes. Then stir in broth, onion and water. Cover with foil and continue roasting for 20 minutes longer. Take out of oven and cool slightly. Transfer to blender. Add vinager and 1/4 tsp of the salt and pepper, puree.

    3. Spray skillet with Pam. heat. Saute chicken until golden. 4-5 minutes. sprinkel with remaining salt and pepper. Turn chicken and continue to saute until cooked through (another 4 min)Transfer to cutting board. Let sit for 5 minutes. Thinley slice into strips.

    4. On platter, combine lettuce and arugula. Top with chicken and drizzle with dressing.

    1 1/2 cups greens, 5 chicken strips and 3 TBSP dressing equals 3 points.
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