🥗 Chicken Veggie Salad (1 WW Point)

🧾 Ingredients (1 serving / 1 bag)

  • 1 cup cooked shredded chicken breast (skinless, fat trimmed)
  • ½ cup bell peppers, chopped (any color)
  • ½ cup zucchini or broccoli, chopped small
  • 2 tbsp fat-free Greek yogurt
  • 1 tsp olive oil
  • ½ tsp garlic powder
  • Salt & black pepper, to taste

🔪 Prep Instructions (Meal Prep Friendly)

1. Cook the Chicken (if not already cooked)

  • Option 1: Boil
    • Place chicken breast in a pot, cover with water, add a pinch of salt.
    • Bring to a boil, then simmer for 12–15 minutes until fully cooked.
  • Option 2: Bake
    • Bake at 200°C (400°F) for 20–25 minutes.
  • Let cool, then shred using two forks.

2. Chop the Vegetables

  • Dice bell peppers into small bite-size pieces.
  • Chop zucchini or broccoli finely (smaller pieces = better texture when stored).

3. Make the Dressing

In a small bowl, mix:

  • Greek yogurt
  • Olive oil
  • Garlic powder
  • Salt & pepper

Stir until smooth and creamy.

4. Assemble

  • Add chicken + veggies into a large zip-top bag or container.
  • Pour dressing over everything.
  • Seal and gently massage/shake until evenly coated.

5. Store

  • Lay the bag flat in the fridge (saves space + distributes dressing).
  • Keeps well for 3–4 days.

🍽️ How to Eat

Option 1: Cold (Salad Style)

  • Dump into a bowl and eat straight from the fridge.

Option 2: Warm

  • Slightly open the bag/container lid.
  • Microwave for 1–2 minutes, stir halfway.

💡 Tips & Variations

  • Add lemon juice or vinegar for extra zing (0 points).
  • Sprinkle fresh herbs (parsley, dill, or cilantro) for flavor.
  • Add mustard or hot sauce for a kick (still 0 points).
  • Swap veggies with:
    • Cucumbers
    • Spinach
    • Cherry tomatoes

⚖️ WW Points

  • Chicken breast (skinless): 0
  • Veggies: 0
  • Fat-free Greek yogurt: 0
  • Olive oil (1 tsp): 1 point

✅ Total: 1 WW Point per serving