Teriyaki Creamy Chicken Salad in Lettuce Cups
Teriyaki sauce is typically very high in sugar. This homemade version is much lower carb than store bought. If you can find low carb teriyaki sauce in the store, you can substitute that rather than make your own.
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- Servings
- 6 Servings
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- Serving size
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1 lettuce cup, ¾ cup chicken salad
Ingredients
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lower sodium soy sauce
- 3 tbsp
- 3 tbsp
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water
- 1/4 cup
- 1/4 cup
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honey
- 1 tbsp
- 1 tbsp
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Splenda
- 1 tbsp
- 1 tbsp
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garlic (grated or minced)
- 1 clove
- 1 clove
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light mayonnaise
- 1/4 cup
- 1/4 cup
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Plain Nonfat Greek yogurt (non-fat)
- 1/4 cup
- 1/4 cup
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chicken breasts (boneless, skinless, cooked and shredded)
- 1 lbs
- 454 g
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celery (diced)
- 2 stalks
- 2 stalks
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carrot(s) (shredded)
- 1
- 1
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slivered almonds (toasted)
- 1/4 cup
- 1/4 cup
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Bibb lettuce leaves (cleaned and dried)
- 6
- 6
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Directions
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In a small sauce pan, whisk together soy sauce, water, honey and garlic. Bring to a boil then reduce to a simmer. Simmer for 7-8 minutes or until the sauce is reduced to 1/4 cup. Set aside to cool.
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Once cool, add the teriyaki sauce to a large bowl. Add in the mayonnaise and Greek yogurt and whisk well to combine.
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Add the chicken, celery, carrots and almonds and stir well to combine.
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Divide the chicken salad among 6 Bibb lettuce leaves (3/4 cup of chicken salad per lettuce cup).