Surprise, surprise another Weight Watchers recipe. Again, this is from the Fabulous and Filling Cookbook. When I tasted the dressing I thought it needed something, so I added a few splashes of Worchester Sauce, perfect. Also I coated the chicken with some fajita mix before grilling.
4 Weight Watchers points per serving
300g (10 ½ oz) new potatoes, diced
125g (4 1/2) oz) skinless boneless chicken breast, halved horizontally
40g (1 ½ oz) reduced fat mayonnaise
50g (1 ¾ oz) low fat natural yoghurt
1 tablespoon snipped fresh chives
½ teaspoon Dijon mustard (optional)
100g (3 ½ oz) red grapes, halved
1 little gem lettuce leaves separated
Freshly ground pepper
- Bring a lidded saucepan of water to the boil and cook the potatoes, covered, for 15 minutes or until tender. Drain.
- Meanwhile, heat the grill to medium high and grill the chicken for 10-12 minutes until cooked through, Set aside to cool.
- In a large bowl, mix the mayonnaise with the yoghurt, chives and mustard, if using, adding pepper to taste. Stir in the new potatoes and grapes.
- Slice the chicken and mix into the potato salad. Serve on a bed of Little Gem lettuce leaves.