Weight Watcher's Chicken Salad

Energy Salad
3 cups lettuce-iceberg
butter
romaine red or salad bowl(combination of these)washed,dried and broken into bite size pieces.
1 cup spinach,coarsely chopped
1 cucumber or 2 pickling cukes,peeled and sliced
1 medium tomato cubed or sliced
1-2 cups sprouts-alfafa,red clover,mung bean,lentil,sunflower or buckwheat or any combination of these
Any raw vegetable additions such as carrots,celery,mushroom,red or green cabbage,jicama,raddishes,beets,zucchini,cauliflower,broccoli or Jerusalem artichokes

In a large bowl,combine all the ingredients.Add 1/4-1/3 cup light dressing,like
1 clove garlic halved
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon sea salt or salt free seasoning
fresh ground black pepper
Combine all together and enjoy.
Serves 2 people.Hope this is the recipe you wanted.

I hope this recipe will help.
Easy Roast Chicken
1 small fryer or broiler
Fresh ground black pepper
Sea salt

Preheat oven to 425 F. degrees. Rub chicken inside and out with sea salt and pepper. Roast in oven for 45-55 minutes,basting frequently with its drippings .Chicken will be golden brown and very juicy, and leg will move easily when it is ready.

The Salad
4 cups butter lettuce, washed, dried and broken into bite size pieces
2 cups spinach,coarsely chopped
1/2 cup alfalfa sprouts
1/4 cup arugula or fresh cilantro, chopped finely
2 cups Roast Chicken, skinned and shredded or broiled, steamed, or barbecued chicken
2 cups asparagus
1/2 cup carrots, slivered

Prepare the salad
In a large bowl, combine lettuce,spinach,sprouts,and arugula or cilantro.Break and discard tough ends from asparagus, and cut into 1 inch diagonals. Drop asparagus into boiling water.Boil for 3-4 minutes or until it turns bright green. Remove from boiling water.and place immediately under cold water. Pour boiling water over carrots and allow them to blanch for 1-2 minutes. Drain. Add chicken, asparagus, and carrots to salad greens. Enjoy.