Teriyaki Creamy Chicken Salad in Lettuce Cups

In a small sauce pan, whisk together soy sauce, water, honey and garlic. Bring to a boil then reduce to a simmer. Simmer for 7-8 minutes or until the sauce is reduced to ¼ cup. Set aside to cool. Once cool, add the teriyaki sauce to a large bowl. Add in the mayonnaise and Greek yogurt and whisk well to combine. Add the chicken, celery, carrots and almonds and stir well to combine. Divide the chicken salad among 6 Bibb lettuce leaves (3/4 cup of chicken salad per lettuce cup). Chef tip: Teriyaki sauce is typically very high in sugar. This homemade version is much lower carb than store bought. If you can find low carb teriyaki sauce in the store, you can substitute that rather than make your own.