Our Daily Bread

Friday, May 25, 2012

Teriyaki Chicken Salad Sandwich

I had a baby shower for my daughter last Saturday. We enjoyed a variety of salads and salad sandwiches...one of which is this Teriyaki Chicken Salad Sandwich. It was a big hit with many of the women, so I thought I would share it with my readers. This recipe can be made a day ahead, refrigerate, and the next day add the fruit and nuts just before serving. Enjoy!

Ingredients:
  • 2 boneless chicken breasts or 5-6 chicken breast tenderloins
  • Kikkoman Teriyaki Baste and Glaze
  • 2 stalks celery, finely chopped
  • 1/3 cup green onions, finely chopped
  • 1/4 cup sliced almonds, toasted (I use "Almond Accents ~ Original Oven Roasted" found in produce department.)
  • 1 small can pineapple tidbits
  • 1 small can mandarin oranges
  • 1/3 - 1/2 cup light mayonnaise
  • salt & pepper to taste
  • croissants
Directions:
  1. Marinate chicken for at least 4 hours.
  2. Grill chicken. (Sometimes I cheat and sear the chicken in a frying pan on top of the stove. ☺)
  3. Combine celery and green onions in mixing bowl while chicken is cooking.
  4. When chicken is done, allow it to cool 10 minutes before cutting it into bitesize pieces.
  5. Toss chicken with celery & onions.
  6. Add mayonnaise to chicken, celery & onions. Start with 1/3 cup and continue adding to your likeness. Mix thoroughly.
  7. Add 2-3 tablespoons teriyaki baste and glaze to taste.
  8. Refrigerate for several hours.
  9. Right before serving on croissants, add almonds, drained pineapple tidbits and drained oranges, as well as salt and pepper to taste.

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