Weight Watchers Chicken Salad Adobo


My husband loved this dish, however the taste was not the perfect. Whereas tasting contemporary, the citrus notes overwhelmed the whole lot else. If we make this once more, I might reduce the quantity of lemon juice (or use contemporary squeezed lemon juice) to lighten the citrus taste.

Weight Watchers Chicken Salad Adobo

Weight Watchers Chicken Salad Adobo


  • 1 tablespoon grated orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • ? teaspoon salt
  • 1 pound skinless boneless chicken thighs, cut into
  • 1-inch pieces
  • 1 tablespoon adobo seasoning
  • 1 (15½-ounce) can black beans, rinsed and drained
  • 1 ripe mango, peeled, pitted, and diced
  • 1 red bell pepper, diced
  • ½ red onion, finely chopped
  • ½ cup chopped fresh cilantro
  • 1 jalapeño pepper, seeded and minced


  1. To make the dressing, whisk together the orange zest, orange juice, vinegar, oil, honey, mustard, garlic, and salt in a small bowl until blended; set aside.
  2. Sprinkle the chicken with the adobo seasoning. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 minutes. Transfer the chicken to a large bowl. Stir in the beans, mango, bell pepper, onion, cilantro, and jalapeño pepper. Drizzle with the dressing and toss well to coat.

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