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2 buns
1/4 tsp black pepper
1 tbsp cranberry juice
1/4 cup celery, diced
1/4 packet sugar substitute (optional)
1 tbsp Teriyaki sauce reduced sodium (+1 tsp divided )
8 oz chicken breast
1/2 small onion
1/2 calorie free pan spray
4 tbsp cranberries, dried
1 tsp fat free mayonnaise
Servings (2)
1) Place chicken breast in medium-sized Ziploc a style bad add 1 tablespoon of teriyaki sauce and all the cranberry juice to the chicken. Seal bag Toss bag back and forth several times to mix the marinade and coat the chicken. Refrigerate overnight
2) Coat onion slices with a large layer of pan spray and grill or broil until softened and slightly charred on the edges. Approximately 6 to 8 minutes. Dice onions and place in a medium-sized bowl.
3) Stir celery cranberries mayonnaise and pepper into onions cover and refrigerate.
4) Remove chicken from bag and discard marinade. Lightly spray chicken with pan spray and grill or broil until internal temperature is 165 Fahrenheit. Cool slightly then dice. Add chicken to onion mix and stir to blend. Add sugar substitute if the sweeter salad is desired. Serve on buns or tortillas.
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