Tropical Chicken Salad with Orange Vinaigrette

Tropical Chicken Salad with Orange Vinaigrette

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by Weight Watchers

WCNC.com

Posted on June 26, 2013 at 12:04 PM

Updated Wednesday, Jun 26 at 12:39 PM

www.weightwatchers.com

Tropical Chicken Salad with Orange Vinaigrette
INGREDIENTS:
 2 Tbsp unsweetened orange juice  
1 Tbsp rice wine vinegar  
2 tsp olive oil  
¼ tsp table salt  
¼ tsp freshly ground black pepper
4 cups fresh mixed baby greens  
5 oz cooked skinless, boneless chicken breasts, thinly sliced  
¾ cup fresh pineapple chunks
¾ cup fresh mango chunks
¾ cup seedless cucumber chunks
¼ cup fresh mint leaves, cut into thin strips  
¼ cup thinly sliced uncooked red onion

INSTRUCTIONS:
 In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended. Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately. Yields about 3 cups per serving.
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And now for the cocktail.  When you think about a brunch you think about a Bloody Mary.  But if you’re going to put together a summer brunch, why not finish it off with a summer cocktail?  Here I’m going to show you how to put together a Citrus Punch.  Like our other recipes, this one highlights the flavors of the summer season.


Citrus Punch
INGREDIENTS
4 cups (32 fl oz) diet ginger ale  
2 cups (16 fl oz) grapefruit juice  
2 cups (16 fl oz) mango nectar  
2 ⅔ Tbsp thawed frozen orange juice concentrate  
4 fl oz rum, preferably white, 80 proof  
3 tsp fresh lime juice, or to taste  
1 small seedless orange, thinly sliced  
Fresh thin lime slices for garnish (optional)

INSTRUCTIONS:
 In a large pitcher, combine diet ginger ale, grapefruit juice, mango nectar, orange juice concentrate, rum and lime juice. Garnish with thin slices of orange (and lime if desired). Yields about 1 cup per serving.
 

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