Mexican Chicken Salad (Weight Watchers)

Ingredients

• 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 white vinegar (optional)
• 1 scallion, thinly sliced (optional)

Directions

1. 1

   I used about three boneless, skinless chicken breast halves that were poached using recipezaar recipe #36944 by Dancer^. This usually takes about 20 min to poach the chicken.

2. 2

   To shred the chicken, use two forks and scrape the chicken into shredded pieces.

3. 3

   Put the shredded chicken in a medium bowl and add the sliced onions, and chopped cilantro. Set aside.

4. 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. 5

   Pour the blended ingredients over the chicken mixture and toss to coat.

6. 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. 7

   Enjoy and make often!