Photo of Chicken & greens salad with carrot vinaigrette by WW

Chicken & greens salad with carrot vinaigrette

4
Points® value
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
Make a double batch of the dressing to use later in the week. Swap in shrimp or shelled edamame for the chicken.

Ingredients

Shredded carrots

3 tbsp(s)

Ginger root

1 tsp(s), peeled, grated

Seasoned rice vinegar

1½ tbsp(s)

Dark sesame oil

1 tbsp(s)

Water

1 tbsp(s)

Soy sauce

½ tsp(s)

Table salt

¼ tsp(s)

Boston lettuce

1 head(s), leaves torn

Cooked skinless boneless chicken breast

3 cup(s), chopped

Kirby cucumber

1 average, thinly sliced

Cherry tomatoes

½ cup(s), halved

Scallions

2 medium, thinly sliced

Instructions

  1. Puree carrot, ginger, vinegar, oil, water, soy sauce, and salt in blender or mini–food processor.
  2. Combine lettuce, chicken, cucumber, tomatoes, and scallions in large bowl. Drizzle with dressing and toss to coat.
  3. Serving size: about 2 3/4 cups