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Delicious Chicken Salad
Makes 4 (2-wrap) servings

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

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), 33
mg cholesterol, 5 g fiber, 637 mg sodium
Main Page
This flavorful chicken salad wrapped in fresh lettuce leaves
helps keep calories in check. From The Biggest Loser
Cookbook.
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