Crunchy iceberg lettuce, shredded carrot, sweet corn, cherry tomatoes & hydrating cucumber…Those are the vegetables. Easy vegetables…That’s cool!
What makes this spring salad super awesome are these Baked Roasted Almond Chicken Strips & this new light blue cheese dressing I made. Aaaaand only 230 calories & 6 WW points+, and you are full! Well, maybe 1.5 times that because it’s really delicious. On the days I work out, it might take me triple that…
The day I made the chicken strips, I also made this salad to go along. Kids were happy, they got some “junk food”. I was happy, I got both.:)
You know I don’t make junk food. My oldest son always asks “Is this junk food healthy?”. Yeah, sometimes we have long long conversations about food…
If you do not like blue cheese, then this dressing is not for you. Blue cheese has a very strong taste that you either love or hate. I love a little bit of it with wine. So, I did like this dressing as the blue cheese got dissolved in a sea of buttermilk and Greek yogurt.
The tartness of buttermilk is amazing. I grew up on buttermilk and still love it. I do not drink it as I used to, but occasionally I buy it for the chicken marinade and now for this dressing.
I have vivid childhood memories – cold buttermilk with fresh, warm, homemade cookies. Yummy! By the way, buttermilk in Russian is Kefir. Liberte makes organic buttermilk and names it Kefir.
Ingredients
- 1 medium head iceberg lettuce, torn or cut into 1" pieces
- 1 cup grape tomatoes, halved
- 1/2 long English cucumber, sliced
- 1/2 cup corn, frozen (thawed) or canned (drained)
- 1 medium carrot, shredded
- 10 baked roasted almond chicken strips
- 1/4 cup blue cheese, crumbled
- 1/4 cup plain Greek yogurt, non-fat
- 1/4 cup buttermilk
- 1 tbsp apple cider vinegar
- 1/4 tsp agave nectar or brown sugar
- Ground black pepper to taste
Directions
- In a large bowl combine lettuce, tomatoes, cucumber, corn and carrot.
- In a separate small bowl whisk until combined blue cheese, Greek yogurt, buttermilk, vinegar, agave nectar and black pepper.
- Pour the dressing over the salad and gently mix until combined. Refrigerate the salad and dressing in separate bowls for up to 24-36 hours. Combine together the desired amount at a time to serve.
Nutritional Info for Salad with Dressing & Chicken
Servings Per Recipe: 5
Amount Per Serving = 2 cups of Salad & 2 Pieces of Chicken:
Calories: 230
Total Fat: 10 g
Cholesterol: 45 mg
Sodium: 270 mg
Total Carbs: 15 g
Dietary Fiber: 5 g
Protein: 21 g
WW Points+: 6
Nutritional Info for Salad with Dressing & no Chicken
Servings Per Recipe: 5
Amount Per Serving = 2 cups:
Calories: 90.4
Total Fat: 2.4 g
Cholesterol: 5.1 mg
Sodium: 120.6 mg
Total Carbs: 13.7 g
Dietary Fiber: 3.3 g
Protein: 5.3 g
WW Points+: 2