Its summer and that means mama likes lean, quick, healthy lunches I can have at home while I multitask during nap time. This Weight Watcher Friendly, Zero Point Chicken Salad is full of fruit and savory seasonings. It is easy to mix up from leftover chicken, canned chicken or fruit and veggies you already have in your refrigerator’s drawer.

Yep, I’m all about easy. And, I’m all about zero point lunch options that fill me up and don’t cash in all my Weight Watcher point tokens. We stick to weight watchers because it works. Well, it works when we are working it. I let quarantine get the best of me, but we are back on the wagon and I’m motivated in a new way to keep eating foods I love by just adapting them to fit the parameters – low sugar and carbs, high protein, all foods are fair game.

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Back when I lived in Arkadelphia, I attended a lot of showers and women functions. And, chicken salad is always a staple. But, if you look at all the varieties and ways you can make chicken salad, it can get kinda gooey and heavy with fat. Actually if you go to a restaurant and order a chicken salad, it can be one of the highest calorie menu items. But, that doesn’t have to be the case.

I often use canned chicken for my chicken salad, just because it is easy but you can use leftover chicken, grilled chicken, rotisserie chicken, whatever option you want so long as the chicken is already cooked. Scroll down after the recipe and see some of the ways you can mix up this basic recipe and have a whole new flavor!

**Please note that I am not an official representative of WW, International. The points mentioned here are based on the Purple Plan and were calculated using the Recipe adder in the WW app. One serving is zero points, but two servings is one point. Use the recipe builder to calculate the portion you are consuming.

Print Recipe

Zero Point Chicken Salad

This summery take on traditional chicken salad is full of fruit and savory seasonings to enhance the flavor and keep the Weight Watcher points at bay.

Prep Time20 minutes mins

Course: Salad

Cuisine: American

Keyword: appetizer, chicken, sandwich, shower, snack, summer, summer salad

Servings: 10

Ingredients

• 2-12.5 oz cans white meat chicken in water drained and washed
• 8 oz can crushed pineapple drained
• 2 cups red grapes halved
• 2 stalks celery sliced
• 1/4 cup finely diced onion optional
• 1 tablespoon Dijon Mustard
• 2 tablespoons Light Mayo
• 3/4-1 Cup Non-fat 0% Greek Yogurt
• 1 tablespoon dry ranch seasoning
• 2 teaspoons Lemon Pepper or Mrs. Dash

Instructions

• Drain and wash canned chicken.
• Place in the bottom of a mixing bowl.
• Drain pineapple and add to bowl with chicken.
• Slice grapes in half, add to bowl.
• Cut celery into small slices, add to bowl.
• Dice onion, if using, and add to bowl.
• If water or juice has gathered in bottom of the bowl, pour or drain before adding other ingredients.
• Add remaining ingredients to the bowl.
• Using a spoon, softly turn together until all ingredients are incorporated.
• Refrigerate for 4 or more hours before serving. This recipe tastes better after it has had some time to set.
• Serve on bread, rice cakes, or with crackers and vegetables.

Notes

*Note that one serving is zero points, two servings are one point (purple plan). One serving is plenty with crackers or part of a salad plate. A typical sandwich would probably be two servings. 

Variations that I love:

• fajita
• curry
• buffalo chicken
• traditional (aka, less fruity)

Varieties of chicken salad – Mix it up!

• Fajita/taco – swap out half a package of Fajita or Taco seasoning. Keep the pineapple, but leave out the grapes and add in red and yellow bell pepper, red onion, and cilantro.
• Curry – For this option, I would suggest mixing together the sauces and seasonings in the bottom of the bowl before adding the chicken and vegetables. Replace the vegetables with red onion and yellow bell pepper or sweet peppers and replace the seasonings with 1 Tablespoon yellow curry powder, 2 teaspoons garlic powder, and 1-2 tablespoons lemon juice. Raisins and nuts like pistachios or cashews would be a great addition, just recalculate for new points total.
• Buffalo Chicken – I would suggest mixing together the sauces and seasoning in the bottom of the bowl before adding in the chicken and vegetables. Vegetables would be celery and scallions. Seasonings would be 3 Tablespoons Red Hot Sauce, 1 teaspoon of a season all including garlic, pepper and salt.
• traditional – mix and match to your flavor preference and recalculate for points totals – pickles or dill pickle relish, dried cranberries or raisins, nuts like almonds, walnuts, cashews, or pecans – leave out the dry ranch, lemon pepper, and dijon mustard. Season with salt and pepper

Tools you may find helpful as you complete these recipes:

Here are some other Weight Watcher Friendly recipes that I love to make and keep us on plan!

• WW Turkey Sausage Omelet Breakfast Muffins – zero points
• WW Skinny Lasagna Soup
• WW Slow Cooker Mock Gumbo
• WW Turkey Meatloaf Sheetpan Scoops
• WW Friendly Crockpot Sausage Tortellini Soup
• Skinny Cheeseburger Mac | 6 servings at 5 points each
• Cowboy Caviar – Black-eyed Pea Salad
• WW Friendly Pimento Cheese – all the same Southern flavor
• Zero Point Mexican Fruit Cup – snack, appetizer, or lunch side
• Zero Point Chicken Salad – per serving, two servings= 1 point
• Salmon and Summer Vegetables Sheet Pan Meal
• Potluck Perfect Confetti Corn – veggie-filled side dish
• Ranchero Chicken Stuffed Bell Peppers
• Stacked Enchiladas/Mexican Lasagna – low points, big portions
• Slow Cooker Venison Swiss Steak
• BBQ Chicken Pizza – 2-ingredient dough with SF BBQ Sauce
• No Sugar Added Slow Cooker Apple Butter – zero points
• Crockpot Turkey Tacos
• Morning Breakfast Sandwiches – Egg McMuffin style
• Southwest Egg Breakfast Casserole
• Cantina Style Salsa – zero points
• Slow Cooker Hawaiian Chicken