chicken and berry saladIngredients:

10 chicken tenderloins (about 1.5 lbs), cooked, chopped (I usually season mine with salt, pepper, and chili powder and bake at 350° for 30 minutes)
1/2 c + 2 tbsp fresh, blueberries
1 1/4 c purple grapes (halved if they are large)
1/4 c + 1 tbsp fetta cheese crumbles
8-10 c lettuce (I used a mix of baby lettuces) 
1/2 c + 2 tbsp Bolthouse Farms Honey Mustard Yogurt Dressing (found in the refrigerated produce section of the grocery story)

Directions:

1. Place five bowls on the counter top. Assemble salad as follows in each bowl:
-about 2 c lettuce
-2 tbsp blueberries
-1/4 c grapes
-1 tbsp fetta cheese crumbles
-2 chicken tenderloins, chopped 
-drizzle 2 tbsp Honey Mustard Dressing over the top
 
Yields 5 servings, serving size 1 salad
5 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
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