Low Calorie Asian Chicken Salad Lettuce Wraps

My Low Calorie Asian Chicken Salad Lettuce Wraps are a sweet-and-savory combination that tickle your taste buds. I love chicken salad with fruit inside, and I use both pineapple and mandarin oranges in this dish. Almonds and carrots are then added for crunch. Wrap it all up in some Bib lettuce and you have a healthy, sweet, and crunchy meal that the whole household will love. You can even pack this chicken salad up along with some lettuce leaves and take it to work for a fresh lunch at the office! My recipe for Low Calorie Asian Chicken Salad Lettuce Wraps is healthy and deliciously sweet.

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What Makes this Dish Low Calorie?

My recipe as written calls for a myriad of different healthy ingredients. Chicken salad is best with lots of textures and flavors, so I have added almonds and celery for crunch, pineapple and oranges for sweetness, Greek yogurt for tang and creaminess. I like to buy canned fruit that have no sugar added and are in their own natural juice. Because we are wrapping our salad in lettuce, we are eliminating all carbs that would be contributed from bread or a flour tortilla wrap. We are also skipping out on a lot of fat by using lean chicken breasts.

This dish has a ton of healthy ingredients, and they are mostly all low calorie foods. Adding lots of fruits and veggies keep the calorie count low and the flavor high. If you would like a healthy and yummy dressing for dipping, try my Healthy Greek Yogurt Ranch Recipe.

Ingredients in Low Calorie Asian Chicken Salad Lettuce Wraps

• low-sodium chicken broth
• bay leaves
• boneless, skinless chicken breasts
• crushed pineapple
• no-sugar-added mandarin oranges
• celery
• shredded carrots
• sliced almonds
• green onions
• salt
• black pepper
• Boston Bib lettuce leaves
• plain, nonfat Greek yogurt
• light mayonnaise
• brown sugar
• sesame seeds
• garlic powder
• ground ginger

How to Make Low Calorie Asian Chicken Salad Lettuce Wraps

In a medium stock pot, bring the chicken broth to a simmer. Add the bay leaves and chicken and simmer covered for 15 minutes, flipping over at the halfway mark. The internal temperature should read 165ºF. Discard the bay leaves and reserve the chicken on a plate until cool enough to touch, then shred and set aside.

In a small bowl, whisk together the dressing ingredients; set aside. In a large bowl, combine the shredded chicken, pineapple, mandarin oranges, celery, carrots, almonds, green onions, salt, and pepper.

Add in the set-aside dressing, and toss with tongs to evenly combine. To serve, place ½ cup chicken salad in each lettuce leaf.