Curry Chicken Salad

2 teaspoons salt
½ pound skinless boneless chicken breast
3 tablespoons Weight Watchers Reduced Fat Whipped Cream Cheese Spread
¼ teaspoon curry powder
1 teaspoon shallot or red onion, minced
2 tablespoons carrot, finely diced
2 tablespoons green apple, finely diced

1. Fill a medium pot about ¾ full with water and add salt. Bring to a rapid boil and submerge chicken breast in boiling water. Cook uncovered on medium-high heat until chicken is cooked all the way through, about 25 minutes. Transfer chicken to plate and cool uncovered in refrigerator.

2. Meanwhile, in a medium bowl, combine cream cheese, curry powder, shallot, carrot, and apple. Mix well until all ingredients are fully incorporated; set aside.

3. Dice cooled chicken into small cubes and add to salad. Mix until chicken is well coated, transfer to plastic container with secure lid, and take it with you. Can be served alone or with bread.

Per serving (½ cup): 180 Cal, 5 g Fat, 3 g Sat Fat, 0 g Trans Fat, 75 mg Chol, 420 mg Sod, 5 g Carb, 1 g Fib, 27 g Prot, 2% Calc. POINTS value (salad only): 4.

Hands-On Prep 10 minutes, Cook 30 minutes, Serves 2 (½ cup per serving), Makes 1 cup salad
*This recipe can also be modified into a portable Pita Sandwich recipe. Scoop ½ cup of chicken salad into a Weight Watchers 100% Whole Wheat Pita Pocket. Top with shredded lettuce and diced tomato. POINTS value will increase to a POINTS value of 5 per serving.