Warm Chicken Salad - 4 Points
- 1 c Cooked chicken breast;
- -shredded
- 1/4 c Sliced mushrooms
- 1 c Sweet red peppers; diced
- 1/4 c Fat-free mayonnaise
- 2 tb Lemon juice
- 2 tb Green onion; minced
- 1 ts Herbal salt substitute
- 1/2 c Low-fat mozzarella cheese;
- -shredded
- 2 c Lettuce; shredded
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, 5.1 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@acd.net ICQ# 12099532
Recipe by: Quick & Healthy Cooking, August '94
Posted to EAT-LF Digest by Roberta Banghart on Jun 11,
1999, converted by MM_Buster v2.0l.
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, 5.1 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@acd.net ICQ# 12099532
Recipe by: Quick & Healthy Cooking, August '94
Posted to EAT-LF Digest by Roberta Banghart
1999, converted by MM_Buster v2.0l.
