Tuesday, May 5, 2009

Red Hot Chick'n Salad

Today for lunch I made Red Hot Chick'n Salad. It's SO good! This one is also from the new Hungry Girl cookbook. I served it on an Arnold Sandwich thin, and with one Roma tomato sliced and topped with fresh cracked pepper. Got in some carbs, veggies, protein, and fruit all in one little lunch! Here is the recipe!

Red Hot Chick'n Salad

6 oz cooked skinless lean chicken breast, cubed ( I cooked breasts in pan with EVOO, salt & pepper)
3 TB FF mayo (I used light Kraft)
3 TB chopped celery
3 TB chopped carrots
2 teaspoons reduced fat parmesan style grated topping (I left this out)
1 1/2 teaspoons Frank's RedHot Original Cayenne Pepper Sauce ( I used 5 teaspoons, love spice)
1/2 teaspoon dry ranch dip/dressing mix

In a medium bowl, combine mayo, Frank's, and ranch mix, and stir well. Add chicken, celery, and carrots to the sauce and stir. Sprinkle with parm style topping and stir again. Enough stirring, eat up!

2 servings
3 WW pts (following the orig recipe)

Just another lunch I've eaten lately. Veggie burger (Morning Star farm brand) with one wedge of Laughing cow cheese, and spinach served on an Arnold Sandwich thin, along side, some zucchini roasted in the oven with EVOO and some grill seasoning.

1 comment:

Heather said...

PRINT! I'll be making this one very very soon. Maybe even tonight for dinner if what I had planned doesn't tickle my fancy. :)