Chicken With Red Cabbage and Mustard Vinaigrette – A Weight Watchers Dream
Soooo….yeah. Weight Watchers. I’m in my fifth week, and while I still feel a little odd about it, I think it’s working for me. Mostly, it’s been a good way to balance my indulgences, and an extra motivator to help me decide if I really NEED that extra glass of wine or cookie on any given night.
It’s also making me cook more, and try new things. This is actually a standby – my all time favorite dressing/marinade. I’ve used it for chicken before, but decided for this to expand it to a dressing. So I marinated chicken breasts overnight, then grilled them, and sliced them thin. Shredded half a head of red cabbage, and dressed the whole thing with a few extra tablespoons of the dressing. It’s stayed crispy in the fridge all week for my lunches and fast dinners.
6 tablespoons olive oil
4 tablespoons apple cider vingar
4 tablespoons fresh lemon juice
2 tablespoons brown sugar
3 tablespoons very grainy mustard
3 cloves garlic, crushed
1 1/2 teaspoons kosher salt
Put all ingredients in a jar and seal tightly. Shake well to mix. Excellent as a dressing or marinade for chicken, pork, and fish.
Makes about 3/4 cup – 2 tablespoons ~ 3 WW Plus Points
Chicken and Red Cabbage Salad
Best-Ever Marinade (you will use about 2/3 of it)
1 1/2 pounds chicken breasts
1/2 head of red cabbage
Marinate the chicken overnight in enough of the marinade to cover. Grill until done, and slice crosswise into thin strips.
Quarter and thinly slice the red cabbage. Toss with the chicken and enough dressing to coat.
One Serving ~ 7 WW Plus Points