Courtesy Of: The Biggest Loser Cookbook Collection
Don’t let the long list of ingredients deter you from making this savory Chicken Salad Lettuce Cup. It’s worth it, plus, it has great protein calories and is very satisfying.
Ingredients
18 oz canbamboo shoots- drained and minced
18 oz canwater chestnuts- drained and minced
3tablespoonssherry
2tablespoonshoisin sauce
1tablespoonpeanut butter (all natural creamy)- or reduced fat
2teaspoonslow-sodium soy sauce
2teaspoonshot-pepper sauce
1packetSplenda Granulated Sweetener- or your favorite no-calorie sweetener
1tablespoongarlic finely minced
1cupminced onion
1/2poundchicken breast- ground or very finely minced or chopped
2teaspoonsfresh ginger- minced
1/4teaspoonFine Pink Salt
1teaspoontoasted sesame oil
8smallbutter lettuce leaves
1wholegreen onion- chopped
1smallcucumber- seeded and sliced into 1" strips
1smallcarrot- slivered
Instructions
In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute.
Mix well. Set aside.
Mist a large, nonstick skillet with olive oil spray and set over medium heat.
Add the garlic and cook for 2 minutes, or until fragrant.
Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
Increase the heat to medium-high.
Add the chicken, ginger, and salt.
Cook chicken and if using ground, be sure to break the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
Add the reserved bamboo shoot mixture.
Cook for 2 minutes, or until hot.
Stir in the sesame oil.
Remove the pan from the heat.
Spoon the chicken mixture, evenly divided, into the lettuce leaves.
Set on a serving dish.
Top with green onion, slivered carrots or cucumber.
Serve immediately.
Video
Spa Index Kitchen Notes
Depending on your calorie and fat allowance, a handful of toasted peanuts would not be amiss.
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