WW Chicken Salad Wrap

I am posting this more for my reference. I LOVED this recipe for a great healthy lunch and I want to be able to reference back to it easily. You can add apples and walnuts if you want to, but I like my chicken salad very simple. You can have this with lettuce for a salad or wrap it like I did. It is only 3 points a serving and 1 with the wrap (wheat tortilla) so it is a light lunch. Perfect with my new favorite Special K Crackers!

3/4 pound cooked chicken breast, cut into bite sized pieces (I used the Costco Grilled Chicken so it was really easy and really good)
1/2 cup celery, finely diced
1/3 cup dill pickle finely diced (I used sweet relish because I like that better and it was good)
1/4 cup reduced-calorie mayonnaise
2 TBS reduced fat sour cream
2 TBS parsley, fresh, chopped (I just used dried and put less in)
1 tsp Dijon mustard
1 tsp fresh lemon joice
1/2 tsp table salt
1/4 tsp black pepper

Serving size is about 2/3 a cup.

Olive Garden Salad

Olive Garden Salad Dressing

1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp. Vegetable Oil
2 TBSP Corn Syrup
2 TBSP Parmesan Cheese
2 TBSP Romano Cheese
1/4 tsp Garlic Salt or 1 clove garlic minced
1/2 tsp Italian Seasoning
1/2 tsp Parsley Flakes
1 TBSP Lemon Juice

Mix all the ingredients together in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Olive Garden Salad Mix

1 bag American Blend Dole Salad
4-5 slices of red onion
4-6 black olives
2-4 banana peppers
1/2 cup croutons
1 small tomato quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce red onion, black olives, bnana peppers, tomatoes, and croutons. Add the fresh grated Parmesan cheese if you like, add plenty of the Olive Garden Salad Dressing on top. YUM!

Pasta and Spinach Salad

1 16 oz package of pasta (any kind)
1 6oz bag of fresh spinach leaves (found with the salad mixes)
1 2.25oz can of olives
1 4oz package of feta cheese
Cherry tomatoes if you want to add color
1 bottle of Bernsteins Restaurant Recipe Italian Salad Dressing
(I am sure you can use other kinds though J)

Cook the pasta and let it cool. Put all the ingredients together and poor ALL the dressing into the mixture. Stir well and refrigerate. I try to allow at least a few hours to refrigerate so the dressing gets soaked up by the leaves and pasta. You can do it overnight as well.

Breaded Chicken Fingers with Honey Mustard Sauce

I love this recipe because I enjoy it over romaine lettuce, with hard boiled eggs, bacon, corn, cucumbers and more. The kids love the chicken in ketchup. We all win!

Chicken:
1 egg, beaten
1 cup buttermilk
1 ½ tsp garlic powder
1 cup all-purpose flour
1 cup seasoned breadcrumbs
1 tsp salt
1 tsp baking powder
1 quart oil for frying

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C) Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.

Honey Mustard Dressing:
¼ cup mayonnaise
1+ Tbsp prepared mustard
1+ Tbsp honey
½ Tbsp lemon juice
garlic powder to taste
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Add more mustard and/or honey to your desired taste. Store covered in the refrigerator.

Tomatillo Dressing (Cafe Rio/Costa Vida)

In Utah, it is called "Cafe Rio". In California, it is called "Costa Vida". The restaurants are the same. I have already posted on here the recipes for the "Costa Vida Chicken/Pork and Lime Rice" which are so good! I finally found the incredible dressing they make. Here is the recipe:

1 pkg of Hidden Valley Buttermilk Ranch Dry Mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel (these are with all the herbs usually and look like tiny green peppers in a wrapper)
1/2 - 1 clove of garlic, minced
1/2 - 1/3 bunched cilantro chopped
1/2 tsp lime juice
1/2-1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

The best way to do this meal is to make it in a large "salad" style with the following layers:

Tortillas
Shredded Cheese melted into the tortilla
Lime Rice
Black Beans
Costa Vida Chicken/Pork or Grilled Chicken
Lettuce (I use Romaine)
Salsa (I use pico do gallo)
Tortilla chips or strips
Guacamole
sour cream
Tomatillo dressing
Squeeze fresh lime on everything

THIS IS SO YUMMY!!!