Biggest Loser Chicken Salad

By sleestack86

Ingredients

• 1 can (8 ounces) bamboo shoots, drained and minced
• 1 can (8 ounces) water chestnuts, drained and minced
• 3 tablespoons sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon unsalted freshly ground peanut butter or reduced-fat peanut butter
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons hot-pepper sauce
• 2 packets (.035 ounce each) sugar substitute (such as Splenda)
• 1 tablespoon minced garlic
• 1 cup minced onion
• 1/2 pound ground chicken breast
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon salt
• 1 teaspoon toasted sesame oil
• 8 small leaves butter lettuce
• 1 whole green onion, chopped
• 1 small cucumber, seeded and sliced into 1" strips

Details

Adapted from weightwatchers-recipes.net

Preparation

Step 1

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. 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, breaking 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 and cucumber. Serve immediately.

Per serving: 191 calories, 16 g protein, 22 g carbohydrates, 4 g fat (less than 1 g saturated), 33mg cholesterol, 5 g fiber, 637 mg sodium