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 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
Ingredients
- 1 avocado
- 1/2 cup cottage cheese low-fat
- 1/4 cup greek yogurt plain
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic minced
- 4 cups chicken breast cooked, shredded
- 3 green onions chopped
- 1/2 cup cilantro ,chopped
Instructions
- Peel, seed and mash the avocado.
- Gently fold in cottage cheese, greek yogurt, lemon juice, salt, pepper, garlic and shredded chicken.
- Chill for 15 minutes.
- Spread on your favourite low cab bread and top with green onions and cilantro.
