🥗 WW Zero-Point Chicken Salad

🛒 Ingredients (Serves 2–4)

Salad

• 2 cups cooked, shredded chicken breast (skinless, poached or baked)

• 2 cups chopped celery

• 1 small red bell pepper, diced

• 1 small cucumber, diced

• 2 green onions, sliced

• 2 cups leafy greens (optional base: spinach, romaine, or spring mix)

Dressing (Zero-Point Friendly)

• ½ cup plain nonfat Greek yogurt

• 1 tbsp Dijon mustard

• 1 tsp lemon juice or apple cider vinegar

• 1 tsp garlic powder

• Salt & pepper to taste

• Optional: fresh herbs (dill, parsley, or chives)

👩‍🍳 Instructions

1. Prepare the Chicken

   • Use pre-cooked, shredded chicken or quickly poach chicken breasts in simmering water with a pinch of salt until fully cooked (~12–15 min). Let cool and shred.

2. Mix the Dressing

   • In a small bowl, whisk Greek yogurt, mustard, lemon juice, garlic powder, salt, pepper, and herbs until smooth.

3. Combine Salad Ingredients

   • In a large bowl, combine shredded chicken, celery, bell pepper, cucumber, and green onions.

   • Add dressing and toss until evenly coated.

4. Serve

   • Serve on a bed of leafy greens or enjoy as a sandwich filling using low-point bread/wraps.

✨ Tips & Variations

• Add sliced radishes, shredded carrots, or cherry tomatoes for more crunch.

• Swap Greek yogurt for fat-free sour cream for a slightly tangier flavor.

• Meal prep: Keeps well in the fridge for up to 3 days in an airtight container.

• Optional seasonings: smoked paprika, curry powder, or chili flakes for a flavor twist.

If you like, I can also make a creamy zero-point chicken salad with avocado that’s still WW-friendly but even more satisfying and flavorful.