Oriental Chicken Salad

I was looking for a fresh and healthy lunch that would keep me full for hours. I dug out one of my mom's old Weight Watchers cookbooks (disclaimer: Mom has never been on Weight Watchers! She loved the fresh salsa recipe and my brother gave her the cookbook for Christmas years ago.) and started tagging pages left and right.There are so many fast, healthy and different recipes in this cookbook!(Be prepared for multiple Weight Watchers recipe postings!)

I found an Oriental Chicken salad with red bell peppers and a peanut butter "dressing" that I thought would be good, and I was right. I served this over romaine lettuce, but next time I think I'd try this over a Napa cabbage instead.

It was colorful, refreshing, different, but still felt sort of like a guilty pleasure. This is a good summer picnic food if you can keep it cold long enough. See what you think!

Ingredients:

3/4 cup plain nonfat yogurt
1 T creamy peanut butter (use full fat for the most flavor)
1 T rice wine vinegar
1 t Asian sesame oil
1 garlic clove, crushed
2 cups cooked chicken breast, shredded
6 scallions
1 red bell pepper, chopped
1 8 oz. can water chestnuts (don't skip this- it really added texture)
handful of Chinese noodles
Salt and pepper to taste
Lettuce (or cabbage)

Directions:

Combine the yogurt, peanut butter, oil, vinegar, sesame oil, garlic, salt and pepper with a food processor or Magic Bullet.

In a separate bowl, combine the red bell pepper, chicken, lettuce (or cabbage- whatever you are using), water chestnuts. When the "dressing" is blended, pour over the veggie mixture and separate into portions.

Dress each portion with scallion and Chinese noodles.