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Weight Watchers Creamy High-Protein Chicken Salad Bowls (Easy & Low-Point)

Weight Watchers Creamy High-Protein Chicken Salad Bowls (Easy & Low-Point)

Allan
These Weight Watchers Creamy High-Protein Chicken Salad Bowls combine tender seasoned chicken, crisp vegetables, and a tangy Greek yogurt dressing. They're a practical option for readers seeking a protein-rich meal with portions they can customize to their WW Points budget. The ingredients can be prepared ahead and assembled in minutes when it's time to eat. Try them for an easy lunch, a refreshing dinner, or a convenient meal-prep option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, lunch
Cuisine American-inspired
Servings 4
Calories 350 kcal

Ingredients
  

For the chicken

  • 1½ pounds 680 g boneless, skinless chicken breast
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 tablespoon lemon juice

For the salad

  • 8 cups chopped romaine lettuce
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes halved
  • ½ cup finely diced red onion
  • ¼ cup shredded reduced-fat cheddar cheese optional

For the dressing

  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon honey optional
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 –2 tablespoons water as needed

Instructions
 

  • Pat the chicken dry and cut it into evenly sized pieces. Toss with olive oil, garlic powder, paprika, onion powder, oregano, black pepper, salt, and lemon juice.
  • Heat a large skillet over medium-high heat. Cook the chicken in a single layer, turning as needed, for approximately 6–10 minutes or until it reaches 165°F (74°C) internally. Cook in batches if necessary.
  • Transfer the chicken to a clean plate and allow it to rest briefly.
  • Wash and dry the romaine. Chop the lettuce, dice the cucumber and onion, and halve the tomatoes.
  • Whisk together the Greek yogurt, light mayonnaise, Dijon mustard, lemon juice, optional honey, garlic powder, and black pepper. Add water gradually until the dressing reaches your preferred consistency.
  • Divide the lettuce, cucumber, tomatoes, and onion among four bowls. Top with equal portions of chicken and the optional cheddar.
  • Drizzle each bowl with one-quarter of the dressing and serve immediately, or keep the components separate for meal prep.