This Asian Chicken Salad is bursting with flavor and freshness.

I love salads all year, but even more so when the weather gets nice.

The recipe makes four servings and it’s great for meal prep. Just keep the dressing on the side until you’re ready to eat it.

The Ingredients

Chicken Breast: I used boneless, skinless chicken breast since it’s 0 points. If you don’t want to cook the chicken, you can use a rotisserie chicken.

PB2 powder: Instead of using peanut butter, I used PB2 powder. Four tablespoons of regular peanut butter is 13 points compared to 2 points for PB2 powder.

Soy sauce, rice wine vinegar, and minced garlic: These ingredients mixed with the PB2 powder make up the delicious dressing.

Romaine Lettuce: I used romaine lettuce because I wanted some crunch. It’s also packed with vitamin C, vitamin K, and folate.

Red cabbage: A lot of Asian dishes use napa cabbage. I went with red cabbage because it’s crunchier and I wanted the pop of color.

Julienned carrots: You can buy a bag of julienned carrots at most grocery stores if you don’t want to cut them yourself.

Wonton strips: I limited the amount I used because this is where most of the points come from. You can also use crunchy chow mein noodles.

Cilantro and green onions: Both give this salad another pop of flavor. If you don’t like cilantro you can leave it out.

Click here to track the points on your Weight Watchers app.

How to Make This Asian Chicken Salad

If you’re cooking your own chicken you want to start with that. I seasoned my chicken breast with garlic powder, onion powder, salt, and pepper.

Set the chicken aside and let it cool off.

In a small bowl, whisk together the PB2 powder, water, soy sauce, rice wine vinegar, and minced garlic.

Once all of the vegetables have been chopped or shredded, you can start adding them to the bowls.

Divide all of the ingredients into four bowls – lettuce, red cabbage, carrots, wonton strips, cilantro, and green onions.

Pour the dressing over the salads. Each one will get about 2 tablespoons of dressing.

You can watch the video within this post to see exactly how I made the salad.

Prep Time:20

Cook Time:5

Total Time:25

Ingredients

For the dressing:

1/4 cup PB2 powder
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 clove garlic, minced

For the salad:

1 lb. boneless, skinless chicken breast (season with garlic powder, onion powder, salt, and pepper)
1 head Romaine lettuce
1 cup red cabbage, shredded
1 cup julienned carrots
1/2 cup wonton strips
1/2 cup cilantro, chopped
2 green onions, chopped

Instructions

Cook the chicken breast in a nonstick pan. Set aside to cool off.
In a small bowl, whisk together the ingredients for the dressing.
Split all of the salad ingredients into 4 bowls. Top each one with 2 tablespoons of salad dressing.

Notes

NUTRITION INFOMATION:

This is for 1 of 4 servings

254 calories, 5 g of total fat, 0 g saturated fat, 476 mg sodium, 21 g total carbohydrate, 6 g dietary fiber, 7 g sugar, 35 g protein

Here are some more WW friendly recipes:

Cobb Salad

Chick-Fil-A Kale Crunch Salad (Copycat Recipe)

Egg Salad

Lightened Up Maurice Salad

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!