Teriyaki Chicken Salad Sandwiches

By á-6427

Ingredients

• 2 chicken breasts
• Kikkoman Teriyaki Baste and Glaze or 1 recipe of Teriyaki Sauce
• 2 stalks celery, finely chopped
• 1/3 C sliced green onions, chopped
• 1/4 c. sliced almonds, toasted
• 1 mango, cut into small cubes (or 1 small can of Mandarin oranges, drained)
• 1 small can pineapple tidbits OR roughly-chopped chunks
• 1/3-1/2 c. light mayonnaise
• Salt and pepper to taste
• Croissants or pitas
• Lettuce leaves

Preparation

Step 1

Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green onions in a small mixing bowl or a plastic storage container with a lid. When chicken is done, allow to stand for about 10 minutes and then cut into bite-sized pieces. Toss with celery and onions and then add mayonnaise and mix thoroughly. Start with 1/3 c. and go from there. Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny. You want to add some of the yummy Teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for several hours.

Right before serving, add mango, pineapple, and nuts. Season with salt and pepper to taste. You may need to add more mayo and/or Teriyaki