Vegetable Chicken Salad

This chicken salad is extreamly high in protein low in carbs and only 4 Weight Watchers points. Stuff into a high protein pita or wrap in a fresh leaf of lettuce or kale. It also makes a great cold dip for nachos or whole grain crackers.

If you prefer a vegetarian version, substitute chick peas for shredded chicken but remember to drain and rinse the chick peas to remove as much sodium as possible.


Vegetable Chicken Salad Recipe

By kimmy Published: September 29, 2014

  • Yield: 6 Servings
  • Prep: 15 mins

Calories: 206 | Fat: 8.1g | Protein: 27.2g | Carbs: 5.7g | Fibre: 3g | WW Points: 5



  1. Peel, seed and mash the avocado.
  2. Gently fold in cottage cheese, greek yogurt, lemon juice, salt, pepper, garlic and shredded chicken.
  3. Chill for 15 minutes.
  4. Spread on your favourite low cab bread and top with green onions and cilantro.
By |2018-01-17T01:37:12+00:00September 29th, 2014|Appetizers, Low Carb, Lunch, Recipes, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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