Mexican Chicken Salad (weight Watchers)

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces boneless skinless chicken breasts, shredded (about three half pieces)
• 1 medium red onion, sliced into thin half moons
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon chipotle chile in adobo (or 1/2 fresh jalepeno)
• 1 small garlic clove (or equivalent prepared minced garlic)
• 3 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1 tablespoon water
• 1 -2 teaspoon vinegar (optional)
• 1 scallion, thinly sliced (optional)

Recipe

• 1 i used about three boneless, skinless chicken breast halves that were poached using recipezaar poached chicken by dancer^. this usually takes about 20 min to poach the chicken.
• 2 to shred the chicken, use two forks and scrape the chicken into shredded pieces.
• 3 put the shredded chicken in a medium bowl and add the sliced onions, and chopped cilantro. set aside.
• 4 put remaining ingredients - except vinegar (chipotle peppers or the 1/2 jalepeno, garlic, lemon juice, olive oil and water) in a blender or bowl of a mini food processor and blend until smooth.
• 5 pour the blended ingredients over the chicken mixture and toss to coat.
• 6 add vinegar if necessary - to taste. i will sometimes add some thinly sliced scallions. can also add some salt and pepper or other seasonings to taste. sometimes if the shredding of the chicken yields too much, i just add a little more oil and some vinegar to help expand the flavor. this makes a good chicken salad wrap (have to count the wrap as points on weight watchers), and is good the next day too! i usually just eat this as is, or on top of a salad!
• 7 enjoy and make often!