Chinese Chicken Salad with Creamy Soy Dressing

This is an old Weight Watchers recipe, with a few minor changes.  You could put leftover chicken to excellent use in this tangy, creamy chicken salad.  Today I am using a can of the Kirkland chicken breast chunks instead.  If you don't like spinach you could use Bibb lettuce or a mixture of any leafy greens in its place.

Chinese Chicken Salad with Creamy Soy Dressing

Makes 2 servings

• 1/4 cup fat-free mayonnaise
• 1/2 Tbsp low-sodium soy sauce
• 1 tsp ginger root, freshly grated
• 8 ounces cooked boneless, skinless chicken breast, thinly sliced or shredded (about 3 cups) or 1 can Kirkland chicken breast chunks, drained
• 1/2 cup snow peas, cut in half lengthwise on a diagonal
• 1/4 cup bell pepper, diced
• 1/4 cup carrot, slivered
• 2 green onions, sliced
• 2 cups torn spinach leaves or other greens of your choosing

1. Whisk mayonnaise, soy sauce and ginger together in a large bowl until blended.
2. Add chicken, snow peas, peppers, carrots and green onion; toss to mix and coat.
3. Serve over torn spinach leaves. 

Per serving.
Weight Watchers P+ = 4.
Calories 182; Protein 26g; Carbohydrate 13g; Fat 1g; Fibre 3g.

Mixing the dressing ingredients.

Mixing the chicken and veggies.

Plated and ready to eat.  I added a few pieces of slivered almonds.

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