Teriyaki Chicken Salad

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If classic chicken salad sandwiches aren’t your thing, you might want to try these! Grilled teriyaki chicken is tossed with green onions and tropical fruits and a creamy teriyaki sauce. This recipe is perfect for a hot, summer night or a tropical-themed party.


Teriyaki Chicken Salad

2 chicken breasts
1 1⁄2 cups Kikkoman Teriyaki Baste and Glaze or 1 recipe Teriyaki Sauce (p. 46)
2 stalks celery, finely chopped
1⁄3 cup sliced green onions, chopped
1⁄3–1⁄2 cup light mayonnaise
1 mango, cut into small cubes (or 1 [6-ounce] can of Mandarin oranges, drained)
1 (8-ounce) can pineapple tidbits or roughly chopped chunks
1⁄4 cup sliced almonds, toasted
Salt and pepper to taste
Croissants or pitas
Lettuce leaves

1. Reserving about 2⁄3 cup of Teriyaki Sauce, marinate chicken in the remaining sauce for at least 4 hours. Grill chicken on medium heat for about 7 minutes per side, basting regularly with some of the reserved sauce.
2. While the chicken is grilling, combine the celery and green onions in a small mixing bowl or a plastic storage container with a lid.
3. 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 cup and go from there. Add 2–3 (or more) tablespoons of Teriyaki Sauce to taste. You want to add some of the great teriyaki flavor, but you also don’t want it to be overwhelming. Refrigerate for at least 4–6 hours.
4. Just before serving, add mango (or oranges), pineapple, and nuts. Season with salt and pepper to taste. Serve with lettuce in a croissant or pita, or on a leaf of lettuce.

Tip: The thickness of the Kikkoman Baste and Glaze (or the homemade recipe) is important because it helps keep the dressing from becoming too runny.

Serving Suggestion: Serve with chunks of fresh watermelon.

*Serves 4-6

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