Friday, April 29, 2011

Crunch Lunch

As the week is winding down, the groceries in the pantry are dwindling too, in preparation for our move to the sailboat on Sunday.

I was able to put together this fabulous lunch salad today, with a couple of my favorite pantry essentials....  Mann's Broccoli Slaw and Kirkland canned chunk chicken breast, along with and a few other ingredients.

This salad first came to my attention when one of my buddies posted it on the Weight Watchers site, and she calls it Crunch Lunch.  Of course the possibilities for variations and additions are unlimited.  The dressing is my own and I love it, but you can use your favorite soy ginger dressing if you prefer.

Crunch Lunch
Makes 1 serving
  • 1 cup broccoli slaw
  • 2 ounces chicken breast
  • 1 thin slice of white onion, chopped
  • 7g slivered almonds

Garlicky Soy Ginger Dressing
  • 1 clove garlic, minced
  • 1 tsp freshly grated ginger root
  • 1 Tbs soy sauce, reduced sodium
  • 1 Tbs sushi vinegar
  • 1 tsp canola oil
  1. Mix all salad ingredients in a bowl.
  2. In a smaller bowl, mix the dressing ingredients
  3. Add the dressing to the salad and stir to combine.
  4. Place in serving bowl.
You can use white vinegar or rice vinegar in place of the sushi vinegar

Per serving.
Weight Watchers P+ = 5.
Calories 203; Protein 18g; Carbohydrate 15g; Fat 9g; Fibre 4g

For the salad alone.
Weight Watchers p+ = 3.
Calories 129; Protein 17g; Carbhohydrate 7g; Fat 4g; Fibre 4g

For the dressing alone.
Weight Watchers P+ = 2.
Calories 74; Protein 1g; Carbohydrate 8g; Fat 5g; Fibre 0g

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