Tuesday, July 13, 2010

Teriyaki Chicken Salad Sandwiches

We had this for dinner tonight and it was really good!

2 Chicken Breasts
Kikkoman Teriyaki baste and glaze
2 stalks celery, finely chopped
1/3 c chopped green onions
1/4 c almonds sliced
1 mango cut into small cubes
1 small can pineapple tidbits
1/3-1/2 c mayonaise
salt and pepper to taste
croissants or pitas
lettuce leaves

Marinate chicken for at least 4 hours. Grill. While chicken is grilling, combine celery and green oinons in a small mixing bowl. When chicken is done allow to stand for 10 minutes and then cut into bite-sized. Toss with celery and onions and add mayonaise. Mix thoroughly. Add 2 or 3 more tablespoons of teryaki sauce. Refridgerate for several hours.

Right before serving, add mango and pineapple.

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