Servings: 4
Estimated WW Points: 1 Point per serving
Exact Points can vary depending on the light mayo and your personal WW plan.
Ingredients
- 1¼ lbs boneless, skinless chicken breast
- 5 cups shredded romaine or iceberg lettuce
- 1½ cups thinly sliced cucumber
- 1 cup shredded cabbage
- ¾ cup carrots, cut into thin strips
- 3 green onions, thinly sliced
- Nonstick cooking spray
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
Creamy Dressing
- ½ cup nonfat plain Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- 1–2 tbsp unsweetened almond milk, if needed
- Salt and black pepper, to taste
Instructions
- Season the chicken breast with garlic powder, paprika, salt, and pepper.
- Spray a large skillet with nonstick cooking spray and cook the chicken over medium-high heat for about 5–7 minutes per side, or until fully cooked.
- Let the chicken rest for 5 minutes, then slice it into thin strips.
- In a large bowl, combine the lettuce, cabbage, cucumber, carrots, and green onions.
- In a separate small bowl, whisk together the Greek yogurt, light mayo, lemon juice, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper.
- Add a tablespoon or two of almond milk if you want the dressing slightly thinner.
- Add the sliced chicken to the vegetables.
- Pour the dressing over everything and toss really well until the chicken and vegetables are evenly coated.
- Refrigerate for about 15–20 minutes before serving if you like it extra cold and crisp.
Nutrition Facts
Per serving, approximately:
- Calories: 230
- Protein: 36g
- Carbohydrates: 11g
- Fat: 5g
- Saturated Fat: 1g
- Fiber: 3g
- Sugar: 5g
- Sodium: 390mg
Estimated WW Points: 1 per serving
I usually keep the dressing separate until right before I’m ready to eat this. The lettuce and cucumber stay much crunchier that way, especially if I’m saving some for the next day. I also slice the chicken while it’s still just slightly warm and then let it cool before mixing everything together — it stays a lot more tender than when I refrigerate the whole breast first.
