Photo of Spring chicken salad with creamy dill dressing by WW

Spring chicken salad with creamy dill dressing

3 - 5
PersonalPoints™ per serving
Total Time
12 min
Prep
12 min
Cook
0 min
Serves
4
Difficulty
Easy
Ready in a zippy 12 minutes, this dinner salad is full of crunch and fresh spring flavors. A great use for leftover or rotisserie chicken breast, this dish features the sweet and heat of fresh radishes, carrots and sugar snap peas. Fresh dill adds more zing and flavor to the store-bought, reduced-calorie dressing. Make this for a dinner party opener by cutting the portion in half to serve eight or have as a lighter main dish salad, perfect for al fresco dining. This salad is also a wonderful addition to a brunch buffet for Mother's Day or Easter, or to serve for a fun lunch with the girls. No matter who you serve, they are sure to rave about this one!

Ingredients

Reduced-calorie salad dressing

½ cup(s), ranch variety

Dill

¼ cup(s), fresh, chopped

Water

1½ Tbsp

Romaine lettuce

6 cup(s), shredded, or roughly torn

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, or shredded

Uncooked sugar snap peas

1 cup(s), halved if large

Uncooked carrot(s)

1 cup(s), shredded

Fresh radish(es)

3 medium, thinly sliced

Instructions

  1. In a large bowl, combine dressing, dill and water until blended. Add remaining ingredients; toss to mix and coat.
  2. Serving size: 2 1/2 cups

Notes

Toss just before serving to prevent lettuce from becoming soggy.