My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch. I try to make meals that are tasty, quick and easy, and reduced in fat and calories. Here is what we enjoyed this week.
This recipe is adapted from one in a favorite cookbook, Elsah Landing (Grafton, Illinois). Their recipes are from their restaurant menu, so attention is paid to making the dish look pretty.
WARM CHICKEN SALAD WITH CANTALOUPE
- ½ cup mushrooms, sliced
- 2 cups cooked, shredded chicken breast, warm
- 3 green onions with tops, diced
- 8 Kalamata olives, pitted and sliced
- 1/4 cup light mayonnaise (Hellman’s Olive Oil)
- 1/2 Tblsp. soy or teriyaki sauce
- ½ tsp Greek seasoning
- ¼ tsp pepper
- 1 ripe cantaloupe melon
- Leaf lettuce – 4 pieces
Spray a small non-stick skillet and saute mushrooms until tender, drain. Place mushrooms in a medium bowl, Add chicken, onions and olives.
In a small bowl, whisk together the mayonnaise, soy/teriyaki sauce, Greek seasoning and pepper. Gently fold the dressing into the chicken mixture.
Cut chilled melon into rounds, remove seeds/rind. Place lettuce leaf on each plate. Put melon round on top and fill center with warm chicken salad.
It’s really great to take a bite of cold melon along with some of the warm chicken salad.
Nutritional count according to my Diet Power software: 169 calories, 6.8 g fat, 12.7 g carb, 1.3 g fiber
Weight Watchers PointsPlus: 4
To round off the meal, we had Toffee Angel Food Dessert – 5 Weight Watchers PointsPlus.