INGREDIENTS:
- 1 pound boneless, skinless chicken breasts
- 3 cups Pacific® Organic Low Sodium Chicken Broth
- 2 dried bay leaves
- 8-oz can crushed pineapple in 100% juice, juice reserved
- 10.5-oz Del Monte® No Sugar Added Mandarin Oranges, drained
- 2 stalks celery, diced (½ cup)
- ½ cut shredded carrots
- 2 green onion, thinly sliced
- ¼ cup sliced almonds
- ½ tsp salt
- ¼ teaspoon black pepper
- 10 Boston Bib lettuce leaves
- Dressing
- ¼ cup plain, nonfat Greek yogurt
- ¼ cup light mayonnaise
- 1 tablespoon brown sugar
- 1 teaspoon sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon ground 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 165º F.
- 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.
Source:Skinny Mom
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