Photo of Chicken and greens salad with carrot vinaigrette by WW

Chicken and greens salad with carrot vinaigrette

4
Points®
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

Fresh ginger

1 tsp, peeled, grated

Seasoned rice vinegar

1½ Tbsp

Dark sesame oil

1 Tbsp

Water

1 Tbsp

Soy sauce

½ tsp

Table salt

¼ tsp

Boston lettuce

1 head(s), leaves torn

Cooked boneless skinless 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