I must be on a teriyaki kick.
We have eaten the Teriyaki Burgers twice in the past week, not to mention this fantastic sandwich and Teriyaki Chicken Sandwiches are on my menu for this coming week.
Boy am I loving it. It must be the spring weather--hallelujah it finally showed up!
I have always been a huge fan of Chicken Salad Sandwiches. Every time I hear their name I automatically think of bridal and baby showers and any kind of women's luncheon. I don't know why it is such a popular dish for women but hey I'm not complaining.
I love this version. You get the same creamy chicken salad just kicked up a notch. The flavors are very refreshing and a great twist on an old favorite.
Teriyaki Chicken Salad Sandwiches
2 chicken breasts
Kikkoman Teriyaki Baste and Glaze
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
1/3-1/2 c. light mayonnaise
Salt and pepper to taste
1. Marinate chicken for at least 4 hours in teriyaki baste and glaze. 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 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.
2. 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, completely up to you. Serve on a lettuce leaf in a croissant. Enjoy!
Source: Best Bites