A fruity, flavorful Asian-insipred chicken salad is placed atop a delicious and crunchy lettuce leaf, making the perfect lunch, snack, or light dinner.
1/2cup mandarin oranges,drained, skinny swap no sugar added
2stalks celery,diced (1/2 cup)
1/2cupshredded carrots
1/3cupsliced almonds
2green onions,thinly sliced
1/2tspsalt
1/4tspblack pepper
10Boston Bibb lettuce leaves
1/3cupplain, nonfat Greek yogurt
1/3cupmayonnaise,skinny swap light mayo
1tbspbrown sugar
1tbspsesame seeds
1tspgarlic powder
1/2tspground ginger
Instructions
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.
If using a rotisserie chicken, shred the chicken and set aside.
In a small bowl, whisk together the dressing ingredients (Greek yogurt, mayo, brown sugar, sesame seeds, garlic powder and ginger); 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.