Chicken, Gorgonzola and Strawberry Salad

Chicken Gorgonzola and Strawberry Salad

Chicken Gorgonzola and Strawberry Salad

Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy

This serves 4 as a main dish salad. We used Newman’s Own Lighten Up Cranberry Walnut Vinaigrette, but you can use any favorite Low Fat vinaigrette or make your own.

1 pound chicken breast, boneless and skinless
1 bag(s) (7 ounces) lettuce
1 1/2 cups strawberries, fresh, sliced
1/4 cup nuts, pecans or walnuts
1/4 cup gorgonzola cheese, about one ounce
2 green onion(s) , chopped
1/4 teaspoon pepper, black, ground
1/2 teaspoon garlic powder
2 teaspoons olive oil
6 tablespoons salad dressing, Newman’s Own Lighten Up Light Cranberry Walnut

Preparation: Cut chicken into 1 inch thick strips and then cut strips into 1 inch pieces. Season with garlic powder and pepper. Heat a large skillet over medium to medium high heat. Add 2 teaspoons of olive oil then add chicken and brown for about 2 minutes per side until cooked through. Remove chicken from skillet and place on a plate to cool. Place lettuce and strawberries in a large salad bowl. Add onions, chicken, Gorgonzola and pecans. Pour dressing over salad and toss gently before serving. To make your own dressing (maybe a little higher in calories and fat): mix 1 teaspoon honey, 1 teaspoon Dijon, 1 tablespoon balsamic vinegar, and 2 tablespoons olive oil in a small bowl.

Nutrition: Per Serving About: 300 calories, 16g fat, 3 g saturated fat, 27 g protein, 14 g carbohydrates, 3 g dietary fiber, 340 mg sodium; WW Points plus 8

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Strawberry Pretzel Squares

Strawberry Pretzel Bars

Strawberry Pretzel Bars

Serves: 20
Prep Time: 20 minutes
Cooking Time: 10 minutes plus 5 hours refrigeration
Difficulty: Easy
Comments: This is one of those potluck desserts that takes me back to my childhood days. My mom use to make desserts like these to take to block parties and potlucks. Original recipe is on


2 cups pretzels, finely crushed
1/4 cup sugar, granulated
2/3 cup butter, light, slightly melted
12 ounces cream cheese, 1/3 less fat, softened
1 cup cool whip, whipped topping, fat free, thawed
1/4 cup sugar, granulated
1 package (6 ounce) jello, dry, strawberry flavored
2 cups water, boiling
1 1/2 cups water, cold
4 cups strawberries, fresh, sliced

Preheat oven to 350°F. Place pretzels in a large zip lock bag and crush thoroughly using a meat mallet or rolling pin. Place butter in a microwave safe mixing bowl and microwave for 20 seconds until slightly melted. Add pretzel crumbs and 1/4 cup of granulated sugar. Combine ingredients, then pour into a 13×9-inch baking dish. Press crumbs evenly over bottom and slightly up edges of dish. Bake for 10 min. Remove from oven and cool for 20 minutes. Meanwhile, beat together cream cheese and remaining 1/4 cup sugar until blended. Stir in cool whip. Spread mixture over crust. Refrigerate until ready to use. Combine boiling water and jello mix in large bowl;stir for 2 minutes until dissolved. Add cold water and stir. Refrigerate jello for 1-1/2 hours or until thickened but not fully set. Add Slice strawberries to gelatin and stir gently to combine. Carefully spoon mixture over cream cheese layer spreading berries out evenly. Refrigerate 3 to 4 hours or until firm. Slice and serve.

Nutrition: Per Serving About: 170 calories, 7 g fat, 4 g saturated fat, 0 g trans fat, 3 g protein, 25 g carbohydrates, 1 g dietary fiber, 290 mg sodium; WW Points Plus value 5

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