I made some curried chicken salad from Cooking Light magazine. From the tiny taste I had, it is very good (and will only get better in the fridge). I made a wrap with Flatout bread, chicken salad, and spring mix to take to work tomorrow. This is a great recipe if you have leftover chicken breasts hanging around.
Curried Chicken Salad
Cooking spray
2 1/2 tablespoons finely chopped onion
1 1/2 tablespoons brown sugar
1 1/2 tablespoons cider vinegar, divided
2 cups chopped roasted skinless, boneless chicken breast
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt
Preparation
Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature. Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.
1/2 cup of chicken salad = 4 points
Solid A - very yummy
I have very lofty goals for this week. I am going to get my 8 GHG 5/7 days this week and I am NOT going to use any WPAs. I have 35 points a day, that is plenty. It is going to be hard, but I've made it through the weekend and I have tomorrow all planned out. So that means a $125 trip to the grocery store. But I first paycheck is coming soon!
I went to the grocery store today (Publix, I finally live near a Publix!) and found several items I am super excited to try.
- Honeycrisp Apples (they are all the buzz on the WW boards about these things)
- Wasabi Reduced Fat GourMayo (I have a serious mayonaise addiction)
- Breakstone's Cottage Cheese with Probiotic Fiber and Mixed Berries
- Green Giant Broccolli & Cheese Giant Bites (they look yummy)
No comments:
Post a Comment