Serving size: 2 wraps: ½ cup chicken salad per wrap
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-ounce Del Monte® No Sugar Added Mandarin Oranges, drained
2 stalks celery, diced
½ cup shredded carrots
2 green onion, thinly sliced
¼ cup sliced almonds
½ teaspoon salt
¼ teaspoon black pepper
10 Boston Bibb lettuce leaves
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
In a medium stockpot, 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.
Per Serving: (2 wraps: ½ cup chicken salad per wrap)