Chinese Chicken Salad

The other day, I posted 2 recipes, and they were easy and filling although the tuna and white bean salad seemed to be missing something. I tried this one today and thought I would share. I like my food a little spicy, so I added a few squirts of sriracha which livened it up. All in all, this one was a better WW recipe than the others. I promise that soon I will include some yummy recipes that are real food, but for now I am trying hard to be good :)

3/4 c. plain non-fat yogurt
1 Tbsp creamy peanut butter
1 Tbsp rice wine vinegar
1 tsp Asian (dark) sesame oil
1 garlic clove, minced
2 cups cubed cooked chicken breast
1 1/2 cups cooked cellophane noodles
6 scallions, chopped
1 red bell pepper, cut into strips or chopped
1 (8 oz) can water chesnuts, drained and sliced
1 Tbsp sesame seeds, toasted
Serving size 2 1/2 cups: 6 WW points, 235 cal

Step 1: Cook chicken until done

Step 2: Prepare cellophane noodles according to

directions. Mine said soak in hot water for 10 min.

Step 3: To make dressing, whisk together yogurt,

peanut butter, vinegar, oil, and garlic in large bowl

until blended.

Step 4: Add remaining ingrediennts except sesame
seeds to bowl.

Step 5: Sprinkle toasted sesame seeds on top and

enjoy. The actual recipe calls for the salad to be

placed on mixed greens, but I ate it like this after

adding some sriracha :)

My little "assistant" again. He watched me eat and

chewed on his bib.