Chicken Veggie Salad (WW-Friendly)
Ingredients
- 1–2 cups cooked chicken breast, shredded or diced
- 4 cups mixed salad greens (romaine, spinach, or spring mix)
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ¼ cup red onion, thinly sliced
- ½ cup bell peppers, sliced (any color)
- Optional: 2 tbsp corn or chickpeas (if your plan allows)
🥣 Light Dressing Options (choose one)
Option 1: Lemon Yogurt Dressing
- ½ cup non-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Garlic powder, salt, pepper
Option 2: Simple Vinaigrette
- 1 tbsp olive oil
- 2 tbsp vinegar (apple cider or balsamic)
- Salt & pepper
- Optional pinch of sweetener
🥗 Instructions
- Prepare chicken
Use cooked, seasoned chicken breast (grilled, boiled, or air-fried). - Chop veggies
Slice all vegetables into bite-sized pieces. - Assemble salad
Add greens, veggies, and chicken to a large bowl. - Add dressing
Whisk your chosen dressing and drizzle just before serving. - Toss & enjoy
Mix gently and serve fresh.
🍽️ Tips for WW success
- Stick with skinless chicken breast for low points
- Use yogurt-based dressing to keep it creamy without oil
- Add volume with extra greens and crunchy veggies
- Meal prep: store chicken and veggies separately to keep fresh
🔁 Easy Variations
- Add boiled eggs for extra protein
- Swap chicken for turkey or tuna
- Add avocado (if your points allow) for healthy fats
- Turn it into a wrap using a low-point tortilla
